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Hot And Sour Spinach Salad Recipe
|Fine dry breadcrumbs||1⁄4 Cup (4 tbs)|
|Low fat monterey jack cheese||4 Ounce, cubed|
|Egg white||1 , lightly beaten|
|Torn spinach||6 Cup (96 tbs)|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|Brown sugar||3 Tablespoon|
|Canned vegetable broth/Canned chicken broth||6 Tablespoon, undiluted (1/4 Cup Plus 2 Tablespoons)|
|Balsamic vinegar||3 Tablespoon|
|Hot sauce||1⁄2 Teaspoon|
|Pink grapefruit||2 Large, peeled and sectioned|
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
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.