Creole spinach salad

Yield: 4 servings

Measure Ingredient
1.00 pounds fresh spinach *
4.00 each slices whole wheat bread **
¼ cup nonfat yogurt
2.00 tablespoon lemon juice
1.00 teaspoon creole seasoning
1.00 \N ground white pepper
1.00 each red onion, thinly sliced
2.00 tablespoon chopped roasted pecans
¼ cup mustard
2.00 tablespoon balsamic vinegar
1.00 \N hot pepper sauce
¼ cup chicken stock

* Clean spinach and remove any tough stems. ** Toast bread and cube.

1. In a large bowl, toss together the spinach, red onion, bread cubes, and pecans. 2. Place the yogurt, mustard, lemon juice, vinegar, seasoning, pepper sauce and white pepper (to taste) in blender container. Process on high for 1 minute. With blender running, slowly pour in the stock. 3. Pour the dressing over salad.

Toss well to combine. Per serving: 149 calories, 4⅒ g fat (25%), 6.9 g protein, 0 cholesterol,

: 336 mg sodium. Taken from Emeril's of New Orleans as in Prevention magazine, Feb. 1991 Posted by: Sheila Exner, Jan. 1992 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000

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