Ingredients

serves 6

　　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

　　

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.Buy the full book from Amazon.