Warm Baby Spinach Salad With Goat Cheese
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Warm Baby Spinach Salad With Goat
Cheese March, 2002  Serves 4 /
Organic baby spinach is now available year-round. If you're not
using the prebagged variety, be sure to wash leaves well to remove
all dirt.2 tablespoons vegetable or canola oil 2 tablespoons finely chopped onion 2 tablespoons raspberry vinegar 1 teaspoon honey 1/2 pint fresh raspberries, divided Salt and pepper, to taste 5-6 ounces fresh young spinach leaves, washed well 2 ounces goat cheese, crumbled 1. In a small saucepan, warm oil over medium heat. Add onion and cook until soft, 3-4 minutes. 2. Add vinegar, honey, and half of the raspberries. Raise heat slightly and simmer until fruit is warm. Season with salt and pepper. 3. Place spinach in a serving bowl. Pour dressing over spinach and toss lightly. Top with crumbled goat cheese and remaining raspberries. Calories 159,Fat 12,Perfat 62,Cholesterol 11,Carbo 11,Protein 5 |
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