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Wilted Spinach Salad With Pickled Shallots

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)50.777
Energy (kCal)1352.8865
Carbohydrates (g)272.6029
Total fats (g)17.5975
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a small bowl, whisk vinegar, mustard, salt, pepper, and olive oil together. | 2. Just before serving, place all ingredients foro the salad on the counter. Turn on stovetop burner to medium high. | 3. Set a large stainless steel bowl over the burner and heat until very hot. Using an oven mitt or pot holder to protect your hands, pour the vinaigrette into the bowl and swirl for a minute or two, until the vinaigrette is hot. Quickly throw in the spinach and shallots and toss salad with tongs to coat evenly. When the spinach begins to wilt, remove from heat and move to serving plates. | 4. Sprinkle with toasted pumpkin seeds and cheese if desired. Serve immediately. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sherry wine vinegar 3 tablespoons - - - -
    dijon mustard 1 tablespoon - - - -
    salt 1 teaspoon coarse - - - -
    black pepper 1/2 teaspoon ground 2.8865 0.7354 0.1195 0.0375
    extra virgin olive oil 1/3 cup - - - -
    spinach 2 bunches washed - - - -
    shallot 10 pickled 1152.0 268.8 40.0 1.6
    pumpkin seed 1/2 cup toasted - - - -
    feta cheese 1/2 cup crumbled 198.0 3.0675 10.6575 15.96

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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