click to rate
0 votos | 1003 views
Raciónes: 4

Ingredientes

Cost per serving $1.50 view details
  • 4 c. torn spinach
  • 4 c. cooked orecchiette or possibly small seashell macaroni about 8 ounces uncooked
  • 1 c. minced tomato
  • 1/2 c. vertically sliced red onion
  • 6 ounce marinated artichoke hearts, liquid removed and minced
  • 12 x oil-cured ripe olives sun-dry tomato vinaigrette
  • 3/4 c. crumbled feta cheese

Direcciones

  1. 1. Combine spinach and next 5 ingredients (spinach through olives) in a large bowl. Pour 1 c. Sun-dry Tomato Vinaigrette over spinach mix, and toss well. Sprinkle crumbled feta cheese over salad.
  2. Yield: 4 servings (serving size: 2 c.).
  3. Note: Store remaining vinaigrette in an airtight container in refrigerator for 1 week Serve with warm pasta.
  4. Sun-dry Tomato Vinaigrette
  5. 1 c. sun-dry tomatoes -packed without oil -about 2 ounces 2 c. boiling water 3/4 c. water 3/4 c. no-salt-added tomato juice 2 Tbsp. extra virgin olive oil 2 Tbsp. balsamic vinegar 1 Tbsp. tomato paste 1/2 tsp. pepper 1/4 tsp. salt 1 garlic clove, peeled
  6. 1. Combine sun-dry tomatoes and 2 c. boiling water in a bowl; let stand 20 min. Drain. 2. Place sun-dry tomatoes, 3/4 c. water, and next 7 ingredients (3/4 c. water through garlic) in a food processor or possibly blender; process till smooth.
  7. Yield: 1 3/4 c. (serving size: 2 Tbsp.).

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 100g
Recipe makes 4 servings
Calories 94  
Calories from Fat 54 57%
Total Fat 6.19g 8%
Saturated Fat 4.24g 17%
Trans Fat 0.0g  
Cholesterol 25mg 8%
Sodium 343mg 14%
Potassium 267mg 8%
Total Carbs 5.3g 1%
Dietary Fiber 2.3g 8%
Sugars 2.3g 2%
Protein 5.4g 9%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment