In this heart-healthy wilted salad, the spinach contributes folate, and pecans help lower LDL (“bad”) cholesterol.

　　

Ingredients

serves 6

　　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)

　　

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

　　Power Foods