Salad of Baby Spinach with Hot Garlic Dressing
(makes 6 servings)
| 1 | pound (480 g) fresh baby spinach |
| 1/4 | pound (120 g) button mushrooms, sliced |
| 3 | tablespoons (45 ml) olive oil |
| 1/2 | teaspoon (2.5 ml) Dijon mustard |
| 3 | tablespoons (45 ml) red wine vinegar |
| salt (optional) and freshly ground pepper |
- Wash spinach and drain on paper towels. Put in salad bowl with sliced mushrooms.
- In a small saucepan, heat oil and garlic until fragrant, about 1 minute. Stir in the mustard, vinegar, salt (if using), and pepper to taste. Immediately pour over spinach mixture. Toss and serve at once.
| Per serving: | 85 calories (69% calories from fat), 3 g protein, 7 g total fat (1.6 g saturated fat), 2 g dietary fiber, 0 cholesterol, 72 mg sodium |
| Diabetic exchanges: | 1/2 carbohydrate (1 vegetable), 1 1/2 fat |
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