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Rating: 5/5 (1 vote cast)

Meal Type: Lunch
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 64
% Daily Value**
Total Fat 3g
4%
Saturated Fat 1g
2%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 327mg
14%
Total Carbohydrate 10g
3%
Dietary Fiber 3g
11%
Sugars 2g
Protein 2g
Vitamin A  87%Vitamin C  82%
Calcium  8%Iron  8%
Potassium  10%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Spinach Salad (1 Point)

Recipe Tags: Salad Recipes

Date Added: June 11, 2009

Ingredients:

6 Cups Spinach fresh
1 Onion mild, cut into rings
1 Orange slices
1/4 Cup Orange Juice chilled
2 Teaspoons Vegetable Oil 45 Ml
1 Clove Of Garlic finely chopped
1/2 Teaspoon Salt plus more for sprinkl ing
1/4 Teaspoon Pepper freshly ground to taste
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Directions:

1. Wash spinach, remove tough stems and discard; pat leaves dry; tear into pieces and place in salad bowl.

2. Add onion rings. (I use vidalia in season or purple or red salad onion).

3. Peel orange and remove sections with knife. Cut each section in half; add to spinach.

4. Squeeze juice from the remaining sections to make 1/4 cup.

5. Add oil, garlic, salt and pepper to the orange juice; stir well.

6. Pour over spinach mixture; toss to mix well. Cover and refrigerate several hours.

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Dietary Notes:
This recipe is low-fat with 2.5g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 87% of your daily recommended intake per serving. This recipe is high in Vitamin C with 82% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Garlic, Fructose Malabsorption, Oranges, Onion allergies.
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