Saturday, June 15, 2013

[MC-AllEthnic-Recipes] Chilled Moorish Spinach and Almond Salad - 13g Carbohydrate; 6g Dietary Fiber

 

                      
* Exported from MasterCook *

                 Chilled Moorish Spinach and Almond Salad

Recipe By     :Chef Ana Sortun, Oleana [restaurant], Cambridge, MA
Serving Size  : 8     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  extra-virgin olive oil
     1/2      teaspoon  ground cumin -- scant
     1/2      teaspoon  ground cinnamon -- scant
     1/4      teaspoon  ground allspice -- scant
     1/8      teaspoon  ground nutmeg -- scant
  1              Pinch  ground cloves
  2        tablespoons  sherry vinegar
  1         tablespoon  fresh lemon juice
  1           teaspoon  mild honey
  2              small  shallots -- thinly sliced
     1/4           cup  dried currants -- soaked in water for 5 minutes and drained
                        Salt and freshly ground pepper
     1/2    tablespoon  vegetable oil
  1                cup  blanched slivered almonds
  1              pound  baby spinach

Heat the olive oil in a medium skillet. Add the cumin, cinnamon, allspice,
nutmeg and cloves and cook over low heat, stirring, until fragrant, 30
seconds. Scrape the spice oil into a medium bowl and let cool. Whisk in
the vinegar, lemon juice and honey. Add the shallots and currants. Season
the   dressing with salt and pepper. Wipe out the skillet.  

Heat the vegetable oil in the skillet. Add the almonds and cook over  
moderate heat, stirring constantly, until golden, about 5 minutes. Drain
on paper towels and let cool.  

Prepare an ice water bath. In a large pot of boiling salted water, blanch 
 the spinach for 10 seconds. Drain and cool in the ice water bath. Drain
again and squeeze dry. Gently separate the spinach leaves and add them to
the   dressing. Add the almonds and toss. 

Serves 8

Make Ahead: The salad can be refrigerated overnight. Add the almonds just
before   serving. 

Cuisine:
  "Spanish"
Source:
  "Food & Wine, From Vegetable Plot, August   2002"
S(Formatted by Chupa Babi):
  "June 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 193 Calories; 17g Fat (67.7%
calories from fat); 5g Protein; 13g Carbohydrate; 6g Dietary Fiber; 0mg
Cholesterol; 70mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 731 0 0 0 0 0 0

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