Spinach with Garlic Vinaigrette

(originally made 1/2011)

Headed out for dinner with my sis tonight so wanted a lunch that was light but filling. I made the vinaigrette up this morning and stuck it in the fridge til I was ready for it. I also added a tablespoon of Hormel real bacon bits, and I think some mandarin oranges or strawberries would also be nice.

Spinach with Garlic Vinaigrette

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2    tablespoons extra-virgin olive oil
1         tablespoon white wine vinegar
     1/2      teaspoon Dijon mustard
     1/4      teaspoon freshly ground black pepper
     1/8      teaspoon salt
2                     garlic cloves -- minced
6               cups baby spinach leaves (about 6 ounces)
     1/4           cup vertically sliced red onion

1. Combine the first 6 ingredients in a large bowl, stirring well with a whisk. Add 6 cups spinach and red onion; toss to coat.

Yield: 4 servings (serving size: 1 3/4 cups)

CALORIES 66 ; FAT 5.1g (sat 0.7g,mono 3.7g,poly 0.5g); CHOLESTEROL 0.0mg; CALCIUM 31mg; CARBOHYDRATE 5.2g; SODIUM 147mg; PROTEIN 1.1g; FIBER 1.9g; IRON 1.3mg

Spinach-Pasta Salad Variation: Cook 1/2 cup mini farfalle according to package directions. Drain. Rinse with cold water; drain. Add garlic vinaigrette, 3 cups baby spinach, and 1/4 cup chopped red onion. Yield: 4 servings. CALORIES 106; FAT 5.4g (sat 0.8g); SODIUM 108mg

Wilted Spinach Variation: Increase garlic to 3 thinly sliced cloves. Heat vinaigrette in a large skillet over medium-high heat. Add onion and garlic; saute 2 minutes. Gradually add 1 (9-ounce) package fresh spinach; toss until wilted. Yield: 4 servings. CALORIES 78; FAT 5.1g (sat 0.7g); SODIUM 191mg

Spinach Baked Potato Variation: Microwave 4 (6-ounce) Yukon gold potatoes 13 minutes or until tender. Prepare wilted spinach; divide spinach among potatoes. Top each with 1 1/2 tablespoons crumbled feta cheese. Yield: 4 servings. CALORIES 255; FAT 8.1g (sat 2.8g); SODIUM 358mg

Cooking Light, JANUARY 2011

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