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Ingredientes
- 2 lb Fresh spinach
- 1 c. Extra-virgin extra virgin olive oil
- 1 tsp Minced fresh ginger
- 1 Tbsp. Caribe (crushed N. New Mexico warm red chile)
- 1/3 c. Raspberry or possibly red wine vinegar
- 1 Tbsp. Sugar
- 3 Tbsp. Dijon-style mustard
- 3/4 tsp Salt
- 1/2 c. Whipping cream
- 1/3 c. Minced fresh dill
- 1/2 lb Smoked salmon, slice very thin
- 6 slc Red onion, very thin, separate into rings
Direcciones
- Rinse spinach very well and throw away stems and any tough or possibly wilted leaves.
- Heat 1/4 c. oil in a large, heavy skillet or possibly wok. When oil is warm, add in spinach, caribe and ginger. Cook over medium high heat, stirring, just till spinach is wilted, but not fully cooked. Set aside. In a small saucepan, combine remaining 3/4 c. oil, vinegar, sugar, mustard, salt and cream. Heat till almost simmering, then remove from heat and stir in dill.
- Divide warm spinach (reheat if necessary) among 6 plates; top with smoked salmon slices. Divide dressing proportionately among salads, drizzling it uniformly over each. Garnish with onion rings and serve.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 480g | |
| Recipe makes 6 servings | |
| Calories 557 | |
| Calories from Fat 402 | 72% |
| Total Fat 45.47g | 57% |
| Saturated Fat 8.5g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 426mg | 18% |
| Potassium 1097mg | 31% |
| Total Carbs 28.18g | 8% |
| Dietary Fiber 5.3g | 18% |
| Sugars 16.82g | 11% |
| Protein 13.36g | 21% |
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