Diet Nutritional Stats Spinach Radish Slaw with Crispy Chiles
|Serving Size 284 g|
|Amount Per Serving|
|Calories 121||Calories from Fat 66|
|% Daily Value|
|Total Fat 7.3g||11%|
|Saturated Fat 2.2g||11%|
|Total Carbohydrates 9.9g||3%|
|Dietary Fiber 5.3g||21%|
|Vitamin A 320% Vitamin C 103% Iron 28% Calcium 24%
Whisk both vinegars and mustard in small bowl. Cover and refrigerate. Bring to room temperature before using.
Cut chiles in half lengthwise; discard seeds. Using scissors, cut chiles crosswise into 1/4-inch strips. Spray PAM into a large skille; heat over medium-high heat. Add chiles and fry until beginning to crisp, about 45 seconds. Using slotted spoon, transfer to paper towels to drain. Add pumpkin seeds to same skillet and fry until golden brown and crisp, 1 to 2 minutes. Transfer to another set of paper towels to drain. Cool completely. Cut spinach crosswise into 1/4-inch-thick strips. Transfer to prepared large bowl.
Using grating disk on processor, grate radishes. Place in strainer set over another bowl; drain 15 minutes. Place spinach, radishes, chiles, pumpkin seeds, and cheese in very large bowl. Toss with dressing. Season with pepper.