This recipe is adapted from this recipe at Cooking Light. After reading the reviews, we added tomato, feta cheese and kalamata olives to the original recipe in the January 2011 Cooking Light magazine.

Spinach Salad with Garlic Vinaigrette

Side Dish of the Month

Yield: 4 servings (serving size: 1 3/4 cups)

Ingredients

• 1 1/2 tablespoons extra-virgin olive oil
• 1 tablespoon white wine vinegar
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 2 garlic cloves, minced
• 6 cups baby spinach leaves (about 6 ounces)
• 1/4 cup vertically sliced red onion
• 1 tomato cut in chunks
• 1/4 cup feta cheese
• 6 kalamata olives, sliced

Preparation

1. Combine the first 6 ingredients in a large bowl, stirring well with a whisk. Add 6 cups spinach, tomato, feta cheese, olives, and red onion; toss to coat.

Spinach-Pasta Salad Variation: Cook 1/2 cup mini farfalle according to package directions. Drain. Rinse with cold water; drain. Add garlic vinaigrette, 3 cups baby spinach, and 1/4 cup chopped red onion. Yield: 4 servings. CALORIES 106; FAT 5.4g (sat 0.8g); SODIUM 108mg

Wilted Spinach Variation: Increase garlic to 3 thinly sliced cloves. Heat vinaigrette in a large skillet over medium-high heat. Add onion and garlic; saute 2 minutes. Gradually add 1 (9-ounce) package fresh spinach; toss until wilted. Yield: 4 servings. CALORIES 78; FAT 5.1g (sat 0.7g); SODIUM 191mg

Spinach Baked Potato Variation: Microwave 4 (6-ounce) Yukon gold potatoes 13 minutes or until tender. Prepare wilted spinach; divide spinach among potatoes. Top each with 1 1/2 tablespoons crumbled feta cheese. Yield: 4 servings. CALORIES 255; FAT 8.1g (sat 2.8g); SODIUM 358mg