Photo: Anna Pelzer
Spinach Salad with Almonds and Kumquats
10 ingredients
Makes 4 servings
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Estimated Nutrition (whole recipe, rough)
281
Calories
4g
Protein
28g
Fat
6g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Spinach | 1 cup raw (30g) | 7 |
| Almond | 1 almond (1.2g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Kumquat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/3 cup thinly sliced seeded kumquats
- 2 1/2 tablespoons seasoned rice vinegar
- 2 tablespoons finely chopped shallot
- 1 tablespoon vegetable oil
- 2 teaspoons minced peeled fresh ginger
- 1/2 teaspoon Asian sesame oil
- 1 5-ounce package baby spinach
- 1/2 cup sliced almonds,
- 1/4 cup chopped fresh cilantro
- 1 cup sliced mushrooms (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes