Creole spinach salad
4 servings
Ingredients
| Quantity | 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 | 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 | hot pepper sauce | |
| ¼ | cup | chicken stock |
Directions
* 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