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Hot Spinach Salad Recipe
|Apple juice||1⁄4 Cup (4 tbs)|
|Wine vinegar||3 Tablespoon|
|Brown sugar||1 Tablespoon|
|Cornstarch||1 1⁄2 Teaspoon|
|Cooking oil||1 Tablespoon|
|Onion||1 Small, thinly sliced and separated into rings|
|Apple||1 Small, cored and sliced into thin wedges|
|Sliced fresh mushrooms||1⁄2 Cup (8 tbs)|
|Spinach||5 Ounce, torn to make 4 cups|
|Hard cooked egg||1 , sliced|
Serving size: Complete recipe
Calories 473 Calories from Fat 194
% Daily Value*
Total Fat 22 g33.7%
Saturated Fat 4.2 g20.8%
Trans Fat 0 g
Cholesterol 241.7 mg
Sodium 194.9 mg8.1%
Total Carbohydrates 59 g19.7%
Dietary Fiber 7.7 g30.7%
Sugars 37.4 g
Protein 13 g25.8%
Vitamin A 273.6% Vitamin C 89.6%
Calcium 20.6% Iron 29.4%
*Based on a 2000 Calorie diet
Preheat a wok or large skillet over high heat; add cooking oil.
(Add more oil as necessary during cooking.) Stir-fry onion in hot oil for 2 minutes.
Add apple and mushrooms; stir-fry about 1 minute or till onion is tender.
Push the vegetable mixture from center of the wok.
Stir sauce; add to center of the wok or skillet.
Cook and stir till thickened and bubbly.
Cook and stir for 1 minute more.
Stir in vegetable mixture to coat with sauce.
Place spinach in a large salad bowl.
Pour hot mixture over spinach.
Toss gently till well coated.
Top with hard-cooked egg slices.