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Tangy Spinach
Source: U.S. Department of Defence | |
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![]() VEGETABLES No.Q 063 00
TANGY SPINACH
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
31 cal
5g
3g
1g
0 mg
187 mg
122 mg
Ingredient
Weight
Measure
Issue
SPINACH,FROZEN
18 lbs
2 gal 2-3/4 qts
OIL,SALAD
1-1/2 oz
3 tbsp
ONIONS,FRESH,CHOPPED
1-3/4 lbs
1 qts 1 cup
2 lbs
1-1/8 lbs
2-1/4 cup
VINEGAR,DISTILLED
SALT
1 oz
1 tbsp
1/2 oz
2 tbsp
PEPPER,BLACK,GROUND
Method
1
Cook spinach for 4 to 6 minutes. Drain.
2
Saute onions in oil until tender.
3
Stir in vinegar, salt and pepper; simmer 3 minutes.
4
Pour vinegar-onion mixture over spinach. CCP: Hold at 140 F. or higher for service.
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|
Yield: 100 | Portion: 1/2 Cup |
Calories: | 31 cal |
Carbohydrates: | 5g |
Protein: | 3g |
Fat: | 1g |
Cholesterol: | 0 mg |
Sodium: | 187 mg |
Calcium: | 122 mg |
Ingredient | Weight | Measure | Issue |
---|---|---|---|
SPINACH,FROZEN | 18 lbs | 2 gal 2-3/4 qts | |
OIL,SALAD | 1-1/2 oz | 3 tbsp | |
ONIONS,FRESH,CHOPPED | 1-3/4 lbs | 1 qts 1 cup | 2 lbs |
VINEGAR,DISTILLED | 1-1/8 lbs | 2-1/4 cup | |
SALT | 1 oz | 1 tbsp | |
PEPPER,BLACK,GROUND | 1/2 oz | 2 tbsp |
Method: | |
1 Cook spinach for 4 to 6 minutes. Drain. 2 Saute onions in oil until tender. 3 Stir in vinegar, salt and pepper; simmer 3 minutes. 4 Pour vinegar-onion mixture over spinach. CCP: Hold at 140 F. or higher for service. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence