Spinach, Mushroom and Anchovy Salad

30 minutes Prep: 20 minutes Cook: 10 minutes

1718 calories per serving view nutrition facts

4-6 servings suggest servings

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Ingredients

10	ounces	spinach
10	ounces	mushrooms	small, caps
2	ounces	anchovy fillets	(canned)
2	each	lemons
1	x	mozzarella cheese
6	tablespoons	olive oil
12	slices	bread flour	1/2 inch thick

Directions

Wash and dry the spinach, discard the stalks and put the leaves into a shallow salad bowl.

Put the canned anchovies and their oil into a large saucepan.

Add the olive oil, warm very gently and crush the anchovies with a wooden spoon so they dissolve and disintegrate.

Lightly toast the French bread on one side only.

Paint the untoasted side with a little of the anchovy oil, then grill until gilded.

Add 2 teaspoons lemon juice and a good grinding of pepper to the anchovy mixture remaining in the pan.

Slice the mushrooms thickly and add them to the salad bowl.

Pour on the anchovy dressing while still warm (use a plastic-bladed spatula to get every last drop formt he pan) and toss gently.

Slice the mozzarella and add it to the salad just before serving.

Garnish with the toasts or hand round separately, and offer wedges of lemon as well.

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Nutrition Facts

Serving Size 93g

Amount per Serving

Calories 1718 15% of calories from fat

	% Daily Value*
Total Fat 29.0g	45%
Saturated Fat 5.0g	24%
Trans Fat 0.0g
Cholesterol 16mg	5%
Sodium 573mg	24%
Total Carbohydrate 303.0g	101%
Dietary Fiber 11.0g	45%
Sugars 3.0g
Protein 56.0g	112%

Vitamin A	15%		Vitamin C	41%
Calcium	17%		Iron	108%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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