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    SLD: Greek Salad with Red-Chili Dressing


    Source of Recipe


    "The Healthy Kitchen," by Andrew Weil, M.D., and Rosie Daley

    * Exported from MasterCook *

    Greek Salad with Mild Red-Chili Dressing

    Recipe By : Andrew Weil, M.D., and Rosie Daley
    Serving Size : 6 Preparation Time :0:00
    Categories : Low-cal, Salads

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    CITRUS AND MILD RED-CHILI DRESSING:
    8 sun-dried tomatoes
    -- (dried in a package, not
    -- in oil)
    3/4 cup hot purified water
    1/4 cup extra virgin olive oil
    or
    1/4 cup apple juice
    1 teaspoon chili powder
    1 garlic clove
    2 tablespoons orange juice concentrate
    1/4 cup apple cider vinegar
    1 teaspoon natural soy sauce
    -- (such as tamari)
    or
    1 teaspoon low-sodium soy sauce
    1/4 teaspoon black pepper -- freshly ground
    SALAD:
    1 1/2 pounds fresh spinach -- washed and stems
    -- removed (about 9 cups)
    3 ounces feta cheese -- finely cubed
    black pepper -- freshly ground
    GARNISH:
    12 Kalamata olives -- pitted
    1/8 cup toasted sunflower seeds

    Soak the sun-dried tomatoes in the bowl of hot water for 20-30 minutes until they become soft and plump. Pour the water and the tomatoes into a food processor and process until blended. Pour in all the remaining dressing ingredients and continue to process until creamy. Cover and refrigerate until you are ready to use it.

    Toss the spinach leaves together with the dressing until the leaves are completely coated. Sprinkle in the feta cheese and pepper and serve. Garnish each salad with 2 olives and a dash of sunflower seeds.

    Judi's notes: To toast the sunflower seeds, place them in a medium sized saute pan over low heat for about a minute until they are browned. Also, you can use this lovely dressing over any mixed green salad and it would taste great.

    Per serving: calories 374.7, fat 18 g (38.7% of calories from fat), protein 15.5 g, carbohydrate 49.3 g, cholesterol, 13 mg, fiber 11.5 g


    Source:
    "The Healthy Kitchen"

    S(Master-Cook format by):
    "Judi Mae Phelps (judimae@earthlink.net)"

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