Raw spinach has a mild, slightly sweet taste that can be refreshing in this Spinach Salad Dressing, while its flavor becomes more acidic and robust when it is cooked.
1 tablespoon canola oil
3 tablespoons sugar
1/3 cup water
1/4 cup ketchup
2 tablespoons cider vinegar
1-1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/2 teaspoon unflavored gelatin
2 tablespoons cold water
Combine all of the dressing ingredients except the gelatin and the 2 tablespoons cold water in a small bowl and mix well or shake in a jar.
Dissolve the gelatin in the 2 tablespoons cold water; gently warm by placing in a microwave for 10 seconds. This will melt the gelatin, then you can mix it into the dressing.
Refrigerate to thicken (dressing will thin out again if allowed to warm completely).
Recipe makes 1/2 cup.
Calorie for calorie, leafy green vegetables like spinach provide more nutrients than any other food. Choose spinach that has vibrant deep green leaves no signs of yellowing in the stems. The leaves should look (and be) fresh and tender, not wilted or bruised. Avoid any that have a slimy coating as this is an indication of decay.
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