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Ingredientes
- 2 lb fresh spinach
- 1 c. extra-virgin extra virgin olive oil
- 1 tsp fresh ginger, chopped
- 1 Tbsp. New Mexico red chiles, crushed
- 1/3 c. raspberry vinegar, Or possibly
- 1/3 c. red wine vinegar
- 1 Tbsp. sugar
- 3 Tbsp. Dijon-style mustard
- 3/4 tsp salt, or possibly to taste
- 1/2 c. whipping cream
- 1/3 c. fresh dill, minced
- 1/2 lb smoked salmon, thinly sliced
- 6 slc red onion, thinly sliced separated into rings
Direcciones
- Rinse spinach very well; remove & throw away stems & 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, ginger & crushed chiles. Cook over medium high heat, stirring, just till spinach is wilted but not fully cooked. Set aside. In a small saucepan, combine remaining oil, vinegar, sugar, mustard, salt & cream. Heat till almost simmering, then remove from heat & stir in dill.
- Divide warm spinach (reheat if necessary) among 6 plates; top with smoked salmon slices. Divide dressing proportionately among the salads, drizzling it uniformly over each. Garnish with onion rings & serve.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 500g | |
| Recipe makes 6 servings | |
| Calories 559 | |
| Calories from Fat 402 | 72% |
| Total Fat 45.43g | 57% |
| Saturated Fat 8.49g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 428mg | 18% |
| Potassium 1102mg | 31% |
| Total Carbs 27.56g | 7% |
| Dietary Fiber 4.9g | 16% |
| Sugars 16.58g | 11% |
| Protein 13.28g | 21% |
