Wilted Spinach

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Photo: John Autry; Styling: Leigh Ann Ross
Yield:
4 servings
Ann Taylor Pittman
January 2011
RECIPE BY Cooking Light

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
  • 1/4 cup vertically sliced red onion
  • 3 garlic cloves, thinly sliced
  • 1 (9-ounce) package fresh spinach

Nutritional Information

  • Calories 78
  • Fat 5.1g
  • Satfat 0.7g
  • Sodium 191mg

How to Make It

Combine the first 5 ingredients in a large bowl, stirring well with a whisk. Heat vinaigrette in a large skillet over medium-high heat. Add onion and garlic; sauté 2 minutes. Gradually add spinach; toss until wilted.

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