RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2038
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| Recipe Name: |
Spinach and Mandarin Orange Salad with Buttermilk Herb Dressing |
| Source: |
Emeril Lagasse of Emeril's - New Orleans, LA |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-05-06
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| Course: |
Salad |
Used in Baskets: |
No |
| Base: |
Fruit |
Kosher: |
No |
| Ethnicity: |
Creole |
Kosher for Passover: |
No |
| Preparation Time: |
20.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.08
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Tablespoon oil, olive
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Directions:
In a bowl whisk together the buttermilk, lemon juice and oil. Add the shallots, dill, parsley, salt, and pepper, and mix well. In a large salad bowl, combine the baby spinach and hearts of palm. Toss with the dressing to taste, and divide the greens among 6 salad plates.
Decoratively arrange the orange segments on each salad, and top with the toasted pine nuts. Drizzle additional dressing, if desired. Serve. |
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| Nutrition per Serving: |
| Calories: |
118 |
Total Carbs: |
11.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
7.0 |
Protein: |
5.01 |
| Fiber: |
4.31 |
Sodium: |
340.81 |
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