W. Baker wrote:
> Tiger_Lily > wrote:
> : found this on another newsgroup:
>
>
> : > Warm Spinach & Portabella Mushroom Salad
> : >
> : > Serves 4 Active Time: 20 Min Total Time: 20 Min
> : >
> : > 1 pkg (6 oz) portabella mushroom caps, 1-inch dice
> : > Salt and pepper to taste
> : > 2 Tbsp Oil
> : > 1 pkg (6 oz) Baby Spinach
> : > 1 Tbsp Extra-Virgin Olive Oil
> : > 1 Tbsp Balsamic Vinegar
> : >
> : > Preheat oven to 450 degrees. Season mushrooms to taste with salt and
> : > pepper; toss with basting oil. Arrange in single layer on baking sheet.
> : > Roast 10-12 min, until tender. Set aside. Place spinach in large bowl. Add
> : > mushrooms; season to taste with salt and pepper. Toss with oil and
> : > balsamic vinegar. Serve warm or at room temp.
> : >
> : > Vegetables: 1.0 cup(s) Calories: 120 Nutrition Info: Each serving (2 cups)
> : > contains 120 calories, 8 g carbohydrate, (4 g fiber), 3 g protein, 9 g
> : > fat, (1 g saturated fat), 0 mg cholesterol, and 90 mg sodium.
>
> this looks good, but I do have a general qustion about spinach.
>
> Why is it only baby spinach that I see and that seems to be in all the
> recipes? whatever happend to grown-up spinach, hill and dale leaves adn
> all? It has a delightful, strong flavor that the baby lacks, but just
> seems to have gon out of favor with the "in crowd." I can get it in
> frozen leaf spinach, which is not bad for a frozen vegetable, but that
> doesn't work in all thesalads I like to have spinach in.
>
> Wendy
i have NO idea why baby spinach is the rage

maybe because you don't have to remove the large vein down the middle of
the leaf?

all i know is that my spinach goes to seed before i can eat it all

--
kate
type 1 since 1987
www.diabetic-chat.org
www.diabetic-talk.org
http://www.diabetes-support.org.uk/n...diagnosed.html