wilted spinach

Ingredients 

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

Instructions

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

shredded carrot and beet salad

Ingredients

For the salad:

2-3 carrots, shredded using a box grater

4 beets, thinly sliced (I'm in love with LOVE Beets- the beets are already cooked and vacuumed sealed- saves a ton of time!)

2 lbs. of mixed greens

1/4 cup of cheese- I like goat or blue cheese for this salad, but whatever you have on hand will work

For the dressing:

2 tbsp. balsamic vinegar

1 tbsp. red wine vinegar

1 tbsp. Dijon mustard

1 tsp. light brown sugar

1 garlic clove, minced

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

3/4 cup extra virgin olive oil

Instructions

1. To make the vinaigrette, in a medium bowl whisk together balsamic vinegar, red wine vinegar, mustard, brown sugar, garlic, salt, and pepper until mixed. Gradually whisk in the olive oil until smooth.

2. Assemble salad and enjoy.