Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 4

The lutein from the spinach and the flavonols from the onion bolster the nutrition of this side dish. This versatile salad pairs well with grilled fish, chicken, or pork.

Maureen Callahan
Recipe by Cooking Light July 2007

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Recipe Summary

Yield:
6 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • Combine onion and 1/2 teaspoon oil, tossing to coat. Arrange onion on a grill rack; grill 9 minutes or until browned and tender, turning frequently.

  • Combine remaining 1 1/2 teaspoons oil, juice, soy sauce, and honey in a small bowl, stirring with a whisk.

  • Place spinach in a large bowl; sprinkle with pepper and salt. Add onions. Drizzle oil mixture over spinach, tossing gently to coat. Sprinkle with sesame seeds.

Nutrition Facts

56 calories; calories from fat 35%; fat 2.2g; saturated fat 0.3g; mono fat 0.9g; poly fat 0.9g; protein 1.7g; carbohydrates 8.1g; fiber 1.8g; cholesterol 0mg; iron 1.7mg; sodium 176mg; calcium 53mg.
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