Recipe information
Yield
serves 6
Ingredients
2 tablespoons extra-virgin olive oil
1 medium red onion (about 8 ounces), halved and thinly sliced
1 1/4 pounds baby spinach
2 tablespoons sherry vinegar
1/2 cup coarsely chopped pecans
1/4 cup soft goat cheese (about 2 ounces), crumbled
Preparation
Step 1
Heat oil in a large skillet over medium heat until hot but not smoking. Add onion; cook, stirring occasionally, until onion has 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 5 seconds. Drizzle over spinach and onion. Sprinkle with pecans and goat cheese. Gently toss. Serve immediately.
FIT TO EAT RECIPE
Step 3
(Per serving)
Step 4
Calories: 195
Step 5
Fat: 14g
Step 6
Cholesterol: 4mg
Step 7
Carbohydrate: 16g
Step 8
Sodium: 216mg
Step 9
Protein: 5g
Step 10
Fiber: 6g
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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