INGREDIENTS

• 12 ounces fresh spinach
• 1/2 cup thinly sliced shallot
• 1/3 cup sherry vinegar, or red-wine vinegar
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons sliced almonds
• 1/4 teaspoon smoked or hot paprika, (optional)
• 1/3 cup reduced-sodium chicken broth, or vegetable broth
• 1/4 cup chopped black olives, such as Kalamata

PREPARATION

1. Place spinach in a large bowl.
2. Place shallot, vinegar and oil in a large skillet over medium heat. Cook, stirring often, until the liquid is nearly evaporated. Add almonds and paprika (if using) and cook, stirring, until fragrant, about 1 minute more. Stir in broth and olives and bring to a simmer. Immediately pour the dressing over the spinach and toss until slightly wilted.

Serves 6

NUTRITION

Per serving: 78 calories; 6 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 3 g carbohydrates; 2 g protein; 2 g fiber; 94 mg sodium; 340 mg potassium.

Source: eatingwell.com

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Written by Lea Barlow • Leave a comment