Spinach &Amp; Dill Salad

1. Wash spinach in cold water.

2. Remove coarse stems and discard.

3. Dry spinach on paper towelling; chop into bite size pieces and place into a large mixing bowl.

4. In a small bowl, combine olive oil, lemon juice, salt, sugar and pepper, mix well to blend.

5. Add seeded chopped cucumber to dressing and mix.

6. Pour dressing over spinach and toss to coat.

7. Add chopped fresh dill and toss to mix.

8. Serve immediately.

9. If desired, add 1/4 teaspoon of dry mustard when mixing dressing.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	1.3027 g
Protein	8.5328 g
Carbohydrates	20.1399 g
Energy	102.175 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1013 g
Water	445.6888 g
Aspartic acid	0.066 g
Calcium, Ca	745.1002 mg
Lutein + zeaxanthin	31.1055 g
Fiber, total dietary	10.4598 g
Carotene, beta	48.8875 g
Niacin	2.5127 mg
Vitamin A, RAE	1706.4921 g
Arginine	0.0539 g
Riboflavin	0.3695 mg
Tocopherol, beta	0.0104 mg
Fatty acids, total polyunsaturated 15:0	0.0003 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0036 g
Fatty acids, total saturated 20:1	0.0953 g
Glutamic acid	0.2248 g
Sodium, Na	81.5573 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0006 g
Total lipid (fat)	1.3027 g
Manganese, Mn	1.6 mg
Fructose	1.2416 g
Proline	0.0347 g
Fatty acids, total saturated 16:0	0.0619 g
Fatty acids, total saturated 8:0	0.0006 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0037 g
Sucrose	0.1625 g
Choline, total	7.8605 mg
Sugars, total	2.6445 g
Serine	0.0302 g
Fatty acids, total saturated 10:0	0.0063 g
Fatty acids, total saturated 18:0	0.0189 g
Vitamin B-6	0.586 mg
Selenium, Se	3.0923 g
Ash	5.3804 g
Fatty acids, total saturated 18:1 undifferentiated	0.1204 g
Pantothenic acid	0.9406 mg
Phenylalanine	0.0253 g
Copper, Cu	0.3167 mg
Betaine	0.1552 mg
Thiamin	0.2699 mg
Methionine	0.0073 g
Iron, Fe	5.7826 mg
Carbohydrate, by difference	20.1399 g
Phosphorus, P	126.4998 mg
Folate, total	561.061 g
Tocopherol, gamma	0.0689 mg
Fatty acids, total saturated 22:1 undifferentiated	0.296 g
Lycopene	0.115 g
Alanine	0.0386 g
Cholesterol	0.0542 mg
Valine	0.0329 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	0.1425 g
Glycine	0.035 g
Carotene, alpha	11.509 g
Glucose (dextrose)	1.0938 g
Fatty acids, total saturated 14:0	0.006 g
Zinc, Zn	0.8488 mg
Isoleucine	0.0326 g
Maltose	0.0104 g
Fatty acids, total saturated 12:0	0.0008 g
Fatty acids, total polyunsaturated	0.2435 g
Fatty acids, total saturated 14:1	0.0007 g
Leucine	0.0431 g
Tocotrienol, alpha	0.0465 mg
Vitamin A, IU	34136.8233 IU
Folate, DFE	561.061 g
Tryptophan	0.0061 g
Vitamin C, total ascorbic acid	460.7501 mg
Phytosterols	15.089 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0049 g
Fatty acids, total saturated 6:0	0.0001 g
Starch	0.8632 g
Tyrosine	0.0185 g
Vitamin K (phylloquinone)	17.9973 g
Fatty acids, total saturated	0.1176 g
Histidine	0.0145 g
Fatty acids, total monounsaturated	0.5164 g
Threonine	0.0242 g
Folate, food	561.061 g
Cryptoxanthin, beta	28.4038 g
Vitamin E (alpha-tocopherol)	0.083 mg
Magnesium, Mg	56.202 mg
Lysine	0.0425 g
Potassium, K	1752.2484 mg
Cystine	0.0058 g
Fluoride, F	1.5486 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.25 teaspoon	1.6656	0.3125	0.026
Salt	0.25 teaspoon	0	0	0
Lemon juice	2 tablespoons	6.71	2.1045	0.0732
Spinach	12 ounces	74.8427	13.2676	1.0206
Extra virgin olive oil	3 tablespoons	0	0	0
Cucumber	1	15.6	3.7752	0.1144
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
dill weed	0.5 cup	1.9135	0.3124	0.0498