Wednesday, January 12, 2011

wilted spinach


1 1/2 tbsp. olive oil
1/2 tbsp. white wine vinegar
1/2 tsp. Dijon mustard
1/4 tsp. freshly ground black pepper
1/8 tsp. salt
3 garlic cloves, minced
9 oz. baby spinach
1/4 cup red onion, sliced

1. Combine the first 6 ingredients in a small bowl, stirring well with a whisk. Heat vinaigrette in a large skillet over medium-high heat.
2. Add onion and garlic; saute for 2 minutes.
3. Gradually add spinach; toss until just wilted.

* adapted from Cooking Light

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