Spinach and Tomato Salad with Basil-Walnut Dressing
From Gem's Vegetarian Cooking
Adapted from Vegetarian Cooking for Everyone by Deborah Madison p. 147
Servings: 4
- 8 oz tomatoes, chopped
- 8 cups spinach leaves (sliced into biteable portions)
Dressing:
- 1/2 cup walnuts
- 2 garlic cloves
- salt and pepper
- 1/3 cup olive oil
- 1 tbs basil
In a food processor, grind together walnuts, garlic, salt, olive oil and basil. Combin with chopped spinach and tomatoes.
Note: 2 garlic closes makes this a very garlicky salad.
Nutritional Information
Serving Size: 1/4 of Recipe
| Calories | 301.6 |
| Total Fat | 29.4 g |
| Saturated Fat | 3.7 g |
| Polyunsaturated Fat | 7.6 g |
| Monounsaturated Fat | 1.4 g |
| Cholesterol | 0 |
| Sodium | 357.3 mg |
| Potassium | 575.7 mg |
| Total Carbohydrate | 8.1 g |
| Dietary Fiber | 3.5 g |
| Sugars | 0.7 g |
| Protein | 4.8 g |
| Vitamin A | 122.3 % |
| Vitamin B-12 | 0 % |
| Vitamin B-6 | 14.6 % |
| Vitamin C | 39.9 % |
| Vitamin D | 0 % |
| Vitamin E | 9.1 % |
| Calcium | 10.5 % |
| Copper | 19.4 % |
| Folate | 36.0 % |
| Iron | 15.8 % |
| Magnesium | 20.9 % |
| Manganese | 59.8 % |
| Niacin | 6.0 % |
| Pantothenic Acid | 2.8 % |
| Phosphorus | 10.5 % |
| Riboflavin | 10.0 % |
| Selenium | 2.6 % |
| Thiamin | 9.2 % |
| Zinc | 6.3 % |
