Sauteed Fall Salad
Try this warm salad when you want a pick me up that contains
soluble fiber, minerals and phytochemicals to keep your heart
healthy. Include pasta or brown rice and you have a meal by itself.
4 cups ready-to-serve fresh spinach
1 tsp olive oil
1 tsp minced garlic
1 cup sliced onion
2 cups chopped cauliflower
2 cups diced tomatoes
2 cups cooked small red beans, drained and rinsed
2 Tbsp red wine vinegar
1 Tbsp water
1 Tbsp fresh minced basil
fresh cracked black pepper
Place spinach in a large salad bowl and set aside. Place olive
oil in nonstick skillet and heat over medium-high heat. Add the
garlic and onion and saute until golden, about 2 minutes. Add the
cauliflower and saute for 2 minutes. Add the rest of the ingredients
and stir until heated through, about 2 or 3 minutes. Pour the heated
beans and veggies over the spinach and serve. This salad also goes
well over pasta or brown rice.
If you don't have fresh basil, use 1 tsp dried basil and 1 tsp dried
oregano and add them at the beginning of the recipe.
Serves 4. Each 2 cup serving: 168 calories, 2 g fat, <1 g saturated fat,
0 mg cholesterol, 135 mg sodium, 30 g carbohydrate, 12 g fiber, 10 g protein.
Diabetic exchange: 2 vegetable, 1/2 bread.
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