Guest guest Posted September 25, 1999 Report Share Posted September 25, 1999 * Exported from MasterCook * Creole Spinach And Hot Pepper Salad (USA) Recipe By :Linda McCartney Serving Size : 6 Preparation Time :0:00 Categories : Salads and Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh baby spinach leaves with the larger leaves torn into small pieces 1 red pepper -- deseeded and cut into thin strips 2 tablespoons finely chopped spring onions 12 cherry tomatoes -- halved Creole Vinaigrette -- see recipe 3/4 cup Spicy Pecan Mix -- see recipe In a large salad bowl, mix the spinach, red pepper, spring onions and cherry tomatoes. Toss the salad with sufficient Creole Vinaigrette to moisten and sprinkle with the Spicy Pecan Mix. Cuisine: " Vegetarian " S(Collection): " Pat_H (kitpath) on 16 Sep 1999 " Copyright: " 1998 Linda McCartney on Tour (Little Brown) " - - - - - - - - - - - - - - - - - - - Per serving: 12 Calories (kcal); trace Total Fat; (8% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : The deep colours of the spinach, tomatoes and red pepper mixed with the fiery Creole-style dressing make this salad as vibrant as Southern life itself Nutr. Assoc. : 0 0 0 0 0 0 0 -:- Pat Hanneman (ICQ 50232533) http://home.earthlink.net/~kitpath/ New Recipes ~ Weekly Food Links McRn : MasterCook Resource Network Quote Link to comment Share on other sites More sharing options...
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