Preparation
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In a small bowl, whisk together the vinegar, mustard, salt, pepper, and
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olive oil.
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Just before serving, assemble all of the ingredients for the salad on the
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counter. Turn on a stovetop burner to medium-high. Set a large stainless
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steel bowl over the burner and heat until very hot. Using an oven mitt or
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pot holder to protect your hands, pour the vinaigrette into the bowl and
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swirl for a minute or two, until the vinaigrette is hot. Quickly add the
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spinach and shallots and toss the salad with tongs to coat evenly. When the
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spinach begins to wilt, remove from the heat and transfer to serving
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plates. Sprinkle with the toasted pepitas and the cheese if desired. Serve
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immediately.
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Yield: 4 to 6 servings
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NOTES : Cooking LIve
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Recipe by: Cooking Live Show #CL8815
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Posted to MC-Recipe Digest V1 #480 by Angele Freeman
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on Feb 11, 1997.
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Health Nutrition Facts
per serving
| Calorie | 1786.77 |
| Protein | 64.29g |
| Fat | 5.89g |
| Water | 43.07g |
| Sodium | 1228.39mg |
| Cholesterol | 13.63mg |
| Carbohydrates | 405.30g |
| Fiber | 0.59g |
| Vitamin A | 281811.38IU |
| Vitamin C | 201.03mg |
| Calcium | 1011.22mg |
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Health/Fitness Information
(To burn calories of one serving, you need to do one of following fitness)
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| |  | 261 minutes of Bicycling at 12 mph |
| |  | 244 minutes Walking at 4 mph |
| |  | 84 minutes Runing at 10 mph |
| |  | 214 minutes Swimming at 50 yards/minute |
| |  | 255 minutes Playing Tennis (Single) |
| |  | 214 minutes Playing Basketball (recreational) |
Health Diet/Fitness Wizard |
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