Hot And Sour Spinach Salad Recipe


MethodMain Ingredient


 Fine dry breadcrumbs1⁄4 Cup (4 tbs)
 Salt1⁄8 Teaspoon
 Low fat monterey jack cheese4 Ounce, cubed
 Egg white1 , lightly beaten
 Torn spinach6 Cup (96 tbs)
 Sliced green onions1⁄2 Cup (8 tbs)
 Brown sugar3 Tablespoon
 Canned vegetable broth/Canned chicken broth6 Tablespoon, undiluted (1/4 Cup Plus 2 Tablespoons)
 Balsamic vinegar3 Tablespoon
 Hot sauce1⁄2 Teaspoon
 Pink grapefruit2 Large, peeled and sectioned

Nutrition Facts

Serving size: Complete recipe

Calories 858 Calories from Fat 238

% Daily Value*

Total Fat 27 g40.9%

Saturated Fat 16.3 g81.4%

Trans Fat 0 g

Cholesterol 73.7 mg

Sodium 1463.3 mg61%

Total Carbohydrates 116 g38.6%

Dietary Fiber 14.5 g58%

Sugars 56.2 g

Protein 47 g94.3%

Vitamin A 474.1% Vitamin C 490.6%

Calcium 116.3% Iron 52.3%

*Based on a 2000 Calorie diet


Combine breadcrumbs and salt; stir well.
Dip cheese in egg white; dredge in breadcrumb mixture.
Place cheese on a baking sheet lined with wax paper.
Freeze 30 minutes.
Combine spinach and green onions; toss well, and set aside.
Combine brown sugar and next 3 ingredients in a small saucepan; stir well.
Bring to a boil; remove from heat, and stir in grapefruit.
Remove prepared cheese from freezer.
Remove wax paper, and bake cheese at 400° for 3 to 4 minutes or until cheese begins to soften.
Pour grapefruit mixture over spinach mixture; toss.
Top with baked cheese.