1 1/2 tbsp extra-virgin olive oil
1 tbsp white wine vinegar
1/2 tsp Dijon mustard
1/4 tsp freshly ground black pepper
dash of salt
2 garlic cloves, minced
6 cups baby spinach leaves (approx 6-oz)
1/4 cup red onion, sliced thin then cut in half
In a large bowl, combine the oil, vinegar, mustard, pepper, salt and garlic; whisk together well.
Add the spinach and onion; toss well to coat.
Yield: 4 servings of approximately 1 3/4 cups.
Per serving: 66 calories, 5.2g carbs, 1.1g protein, 0 chol, 31mg calcium, 147mg sodium, 5.1g fat (.7g sat)
Basic Turkey Gravy
Keep sodium, fat, and carbs low with this essential Thanksgiving staple.
- Calories - 47
- Carbohydrates - 4g
- Fat - 3g
- Protein - 1g
- Sodium - 193 mg
- 1 Package Neck, heart, gizzard from turkey giblets
- 1 Medium carrot thickly sliced
- 1 Medium onion thickly sliced
- 1 Medium celery rib thickly sliced
- 1/2 Teaspoon salt
- 1 TURKEY liver
- 3 Tablespoons fat from poultry drippings
- 3 Tablespoons all-purpose flour
- 1/2 Teaspoon salt
- In a 3-quart saucepan, over high heat, place neck, heart, gizzard, vegetables, and salt in enough water to cover. Heat to boiling. Reduce heat to low; cover and simmer 45 minutes.
- Add liver and cook 15 minutes longer. Strain both into a large bowl; cover and reserve broth in the refrigerator.
- To make gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour poultry drippings through a sieve into a measuring cup.
- Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened; pour the deglazed liquid/broth into the 4-cup measure. Let the mixture stand a few minutes, until the fat rises to the top.
- Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2-quart saucepan. Whisk flour and salt into the heated fat and continue to cook and stir until the flour turns golden.
- Meanwhile, skim and discard any fat that remains on top of the poultry drippings. Add remaining broth and enough water to the poultry drippings to equal 3-1/2 cups.
- Gradually whisk in warm poultry drippings/broth mixture. Cook and stir, until gravy boils and is slightly thick.