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Ingredientes
- 2 x garlic cloves peeled, and pressed or possibly coarsely minced
- 1/3 c. extra-virgin extra virgin olive oil
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. red wine vinegar
- 5 1/2 tsp Dijon mustard
- 5 1/2 tsp dark brown sugar - (firmly packed)
- 1/2 tsp freshly-grnd black pepper
- 1/4 tsp vanilla
- 1/2 tsp salt - (about)
- 6 quart baby spinach leaves - (1 1/4 lbs) rinsed, crisped
- 1 c. crumbled chevre (goat) cheese - (4 ounce)
Direcciones
- In a food processor or possibly blender, whirl garlic, extra virgin olive oil, balsamic vinegar, red wine vinegar, mustard, brown sugar, pepper, and vanilla till smooth. Add in 1/2 tsp. salt, and whirl just till blended. Pour into a wide bowl.
- Add in spinach to bowl and sprinkle with cheese; mix gently to coat with dressing. Season to taste with more salt.
- This recipe yields 10 to 12 servings.
- Comments: The fragrant dressing for this salad comes from Justin Petersen of Portland. Make it (step 1) up to 1 day ahead; cover and chill. Also rinse spinach, wrap in towels, enclose in a plastic bag, and chill.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 10 servings | |
| Calories 88 | |
| Calories from Fat 66 | 75% |
| Total Fat 7.52g | 9% |
| Saturated Fat 1.03g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 190mg | 8% |
| Potassium 302mg | 9% |
| Total Carbs 4.49g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.45g | 2% |
| Protein 1.65g | 3% |
