| |
| INGREDIENTS |
| 2 tbsp. |
fresh squeezed lemon juice |
| 1/3 c. |
olive oil |
| 1 |
garlic clove, minced |
| 1/2 tsp. |
Dijon mustard |
| 1/8 tsp. |
freshly ground pepper |
| 6 |
scallions, white and green parts, sliced thinly |
| 1 lb. |
baby spinach, washed and dried |
| 1 c. |
raw walnuts, toasted and chopped |
|
|
|
| RECIPE |
- Put lemon juice, olive oil, garlic, mustard, and pepper in jar with tight fitting lid. Shake well. Refrigerate.
- In salad bowl, toss together scallions, spinach, and walnuts.
- Shake dressing well and drizzle over salad. Toss to coat.
- Note: Limit amount of dressing added to salad to reduce fat in this recipe.
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|
|
| SERVING SUGGESTION |
SERVING SIZE:
1/6 of salad
NUMBER OF SERVINGS:
6
|
|
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| NUTRITION FACTS |
| |
| Calories |
260 |
|
| Total Fat |
23 g |
|
| Sodium |
135 mg |
|
| Total Carbohydrates |
13 g |
|
| Fiber |
5 g |
|
| Protein |
5 g |
|
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|
