In this heart-healthy wilted salad, the spinach contributes folate, and pecans help lower LDL (“bad”) cholesterol.
Recipe information
Yield
serves 6
Ingredients
2 tablespoons extra-virgin olive oil
1 red onion, halved and thinly sliced
1 1/4 pounds baby spinach
2 tablespoons sherry vinegar
3/4 cup pecans, toasted (page 53) and coarsely chopped
1/4 cup crumbled fresh goat cheese (about 2 ounces)
Preparation
Step 1
Heat oil in a large skillet over medium. Cook onion, stirring occasionally, until softened, about 5 minutes. Add spinach; cook, tossing, until spinach has started to wilt, about 2 minutes. Transfer to a serving platter.
Step 2
Add vinegar to skillet, and heat for 5 seconds. Drizzle over spinach and onion. Sprinkle with pecans and goat cheese, and gently toss to combine. Serve immediately
nutrition information
Step 3
(Per Serving)
Step 4
Calories: 175
Step 5
Saturated Fat: 2.6g
Step 6
Unsaturated Fat: 10g
Step 7
Cholesterol: 4.3mg
Step 8
Carbohydrates: 13g
Step 9
Protein: 5g
Step 10
Sodium: 186mg
Step 11
Fiber: 5.6g
