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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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Tangy Spinach

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.

https://theodora.com/recipies/vegetables/tangy_spinach.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence