Spinach with Garlic Vinaigrette
By á-4131
Yield: 4 servings (serving size: 1 3/4 cups)-2 points plus
Total: 6 Minutes
Cooking Light JANUARY 2011
Amount per serving
Calories: 66
Fat: 5.1g
Saturated fat: 0.7g
Monounsaturated fat: 3.7g
Polyunsaturated fat: 0.5g
Protein: 1.1g
Carbohydrate: 5.2g
Fiber: 1.9g
Cholesterol: 0.0mg
Iron: 1.3mg
Sodium: 147mg
Calcium: 31mg
Ingredients
- 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
Details
Preparation
Step 1
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.
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
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