Spinach And Carmelised Vegetable W/Udo'S Essential 3-6-9 Oil Pistachio Vinegrette Recipe

Name: Spinach And Carmelised Vegetable W/Udo'S Essential 3-6-9 Oil Pistachio Vinegrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Cups Baby Spinach; 1 Red 1 Yellow Roasted Pepper; 8-10 Shitake Mushrooms or your choice; 6 Shallots or 20 Pearl Onions; 1 Avacado; 1/4 sliced Sweet Onion; 1/4 Cup Pecan Halves; 1T Maple Syrup; 1/4 t semi-course Sea Salt; 1/4 Cup Essential Oil Blend (Udo's 3-6-9 Blend); 2 T Ground Pistachio; 1 t Mustard Powder; 1 T Barvarian Sweet Mustard; 1/3 Cup Rice Wine Vinegar; 1 T Dark Honey (Buckwheat); Liquid from Peppers about a 1/4 Cup; Sea Salt and White Pepper to taste; Fresh Nutmeg; 1 T Olive Oil

Servings: persons

6 Cups Baby Spinach
1 Red 1 Yellow Roasted Pepper
8-10 Shitake Mushrooms or your choice
6 Shallots or 20 Pearl Onions
1 Avacado
1/4 sliced Sweet Onion
1/4 Cup Pecan Halves
1T Maple Syrup
1/4 t semi-course Sea Salt
1/4 Cup Essential Oil Blend (Udo's 3-6-9 Blend)
2 T Ground Pistachio
1 t Mustard Powder
1 T Barvarian Sweet Mustard
1/3 Cup Rice Wine Vinegar
1 T Dark Honey (Buckwheat)
Liquid from Peppers about a 1/4 Cup
Sea Salt and White Pepper to taste
Fresh Nutmeg
1 T Olive Oil

1
Roast Peppers reserving liquid that accumulates when cooling and pealing then cut lengthwise and reserve separetely. Peal Onions or Shallots (quatering the shallots if used) and slice mushrooms 1/4 inch thick. Add half the Olive Oil to a hot stainless steel pan and brown mushrooms ( do not overcrowd the pan) season and set aside. Add the rest of the Olive Oil to same pan carmelise Shallots or Pearl Onions well on all sides and season and add to mushrooms. I'n food processor combine the dressing ingredients( Liquid from Peppers, Vinegar, Honey, Mustard Powder, Sweet Mustard, Pistachio, Salt and Pepper to taste and 2 small shavings fresh Nutmeg) Then last add Oil gently being careful not to over process. Then dress your Mushroom Onion mix and your peppers. Fry Sweet Onion till golden on the stove at 350- degrees in a deep pot with with enough vegetable oil to bring the level up one inch from base then reserve on paper towel. Toss pecans with Maple Syrup and semi-coarse Sea Salt and roast on parchment paper at 350 in preheated oven for 6 to 10 minutes then reserve. Dress your Spinach and arrange equally on 4 plates. Working quickly surround spinach with roasted peppers dividing colors evenly, then top with cooled Onion and Mushroom mixture then thin sliced Avacado, fried Onion and Pecan's then serve.

759

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 6 Cups Baby Spinach, 1 Red 1 Yellow Roasted Pepper, 8-10 Shitake Mushrooms or your choice, 6 Shallots or 20 Pearl Onions, and more.

Yes, Spinach And Carmelised Vegetable W/Udo'S Essential 3-6-9 Oil Pistachio Vinegrette falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach And Carmelised Vegetable W/Udo'S Essential 3-6-9 Oil Pistachio Vinegrette

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