Spinach with Garlic Vinaigrette

By irra

from Cooking Light Magazine

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

Servings 4

Preparation

Step 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.