Wilted Spinach Salad
(makes 8 servings)
|1||8-ounce (240 g) bag freshly baby spinach leaves, washed and dried|
|1/4||cup (30 g) minced shallot or red onion|
|3||tablespoons (45 ml) olive oil|
|1/4||cup (60 ml) unsweetened apple juice|
|2||tablespoons (30 ml) cider vinegar|
|1||teaspoon (5 ml) Dijon mustard|
- Place the spinach in a salad bowl.
- In a small skillet, saute shallot in 1 tablespoon (15 ml) of the olive oil until limp. Whisk in the apple juice and cider vinegar. Bring to a boil and cook, stirring, for 3 to 4 minutes until reduced by half.
- Remove from heat and quickly whisk in remaining olive oil and Dijon mustard. Immediately pour over spinach and toss. Serve at once.
|Per serving:||60 calories (75% calories from fat), 1 g protein, 5 g total fat (0.7 g saturated fat), 3 g carbohydrate, 1 g dietary fiber, 0 cholesterol, 39 mg sodium|
|Diabetic exchanges:||1 fat|