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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