RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4970
| View Recipe |
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| Recipe Name: |
Wilted Spinach-Orange Salad - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Salad |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.85
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| 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:
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Directions:
Prepare oranges: Peel and pith removed, quartered, and sliced crosswise into ¼-inch-thick pieces.
Place the spinach in a large bowl. Heat 1 tablespoon oil in the cleaned skillet over high heat until just smoking. Add the orange slices and cook until lightly browned around the edges, 1 ½ to 2 minutes. Remove the pan from the heat and add the remaining 1 tablespoon oil, shallot, zest, salt, and pepper and allow residual heat to soften the shallot, 30 seconds. Pour the warm dressing with the oranges over the spinach and toss gently to wilt. |
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| Nutrition per Serving: |
| Calories: |
95 |
Total Carbs: |
8.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
7.0 |
Protein: |
1.56 |
| Fiber: |
2.41 |
Sodium: |
174.41 |
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