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Vermont Spinach Salad

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Recipe

 

Yield

8 servings

Prep

15 min

Cook

0 min

Ready

1 hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
½ pound spinach
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1 small onions
sliced
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¼ cup celery
diced
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¼ cup olive oil
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2 tablespoons tarragon vinegar
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1 ½ teaspoons salt
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1 clove garlic
pressed
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¼ teaspoon black pepper
ground
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¼ teaspoon monosodium glutamate
optional
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4 large eggs
hard-cooked, diced
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Ingredients

Amount Measure Ingredient Features
226.8 g spinach
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1 small onions
sliced
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59 ml celery
diced
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59 ml olive oil
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3E+1 ml tarragon vinegar
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7.5 ml salt
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1 clove garlic
pressed
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1.3 ml black pepper
ground
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1.3 ml monosodium glutamate
optional
* Camera
4 large eggs
hard-cooked, diced
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Directions

Tear spinach into bite size pieces, arange in salad bowl.

Add onion and celery.

Chill. Toss spinach mixture with oil until leaves are well coated.

Combine vinegar, salt, garlic, pepper and msg, blending well.

Pour over spinach mixture, add eggs. Toss well, serve immediatley.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 77g (2.7 oz)
Amount per Serving
Calories 10779% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 503mg 21%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 8g
Vitamin A 56% Vitamin C 15%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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