Spinach & Walnut Salad
Yield
4 servingsPrep
15 minCook
0 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
spinach
|
|
| 1 | teaspoon |
salt
|
|
| 6 | each |
scallions, spring or green onions
|
|
| 2 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
lemon juice
|
|
| 2 | ounces |
walnuts
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
spinach
|
|
| 5 | ml |
salt
|
|
| 6 | each |
scallions, spring or green onions
|
|
| 3E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
lemon juice
|
|
| 57.8 | ml/g |
walnuts
|
|
Directions
Wash the spinach very well.
Remove the stems. Shake the leaves to remove any surplus water and then pat dry with paper towels (or spin in a lettuce spinner).
Tear the leaves into large pieces and arrange on a shallow dish.
Sprinkle with the salt, stir in thoroughly and leave to stand for 15 minutes.
Drain and squeeze dry.
Place the spinach in a bowl.
Chop the green onions finely and sprinkle in the bowl.
Mix together the oil and lemon juice and pour into the bowl.
Toss lightly and sprinkle with chopped walnuts.
