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Yield: Serves 4. Each serving: 1 cup.
Recipes
Warm Spinach Salad
| Nutrition Information | |
| Calories: | 160 |
| Total Fat: | 7g |
| Saturated Fat: | 1g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 61mg |
| Carbohydrates: | 18g |
| Dietary Fiber: | 9g |
| Sugars: | 2.6g |
| Protein: | 7g |
| Vitamin A: | 2726.8iu (54%) |
| Vitamin C: | 18.6mg (31%) |
| Calcium: | 60mg (6%) |
| Iron: | 5.4mg (30%) |
6 cups ready-to-serve raw spinach leaves
2 tablespoon olive oil
1/4 cup sliced red onion
1 cup diced tomato
1-1/2 cups kidney beans, boiled, drained (you can also use canned)
3 tablespoon cider vinegar
3 tablespoon water
1 teaspoon Italian seasoning
black pepper to taste
Directions:
Place the spinach in a large salad bowl. Heat a large nonstick skillet over medium-high heat. Add the olive oil then sauté the red onion until golden, about 3 minutes. Add the tomato, beans, vinegar and water and heat through. Season with Italian seasoning and black pepper. Toss with the spinach and serve warm.
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