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| INGREDIENTS |
| 12 oz. |
fresh baby spinach |
| ½ cup |
thinly sliced shallot |
| ⅓ cup |
sherry vinegar or red-wine vinegar |
| 2 tbsp. |
extra-virgin olive oil |
| 2 tbsp. |
sliced almonds |
| ¼ tsp. |
smoked or hot paprika (optional) |
| ⅓ cup |
reduced-sodium chicken broth or vegetable broth |
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| RECIPE |
- Place spinach in a large bowl.
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Place shallot, vinegar and oil in a large skillet over medium heat. Cook, stirring often, until the liquid is nearly evaporated.
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Add almonds and paprika (if using) and cook, stirring, until fragrant, about 1 minute more.
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Stir in broth and olives and bring to a simmer.
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Immediately pour the dressing over the spinach and toss until slightly wilted.
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| SERVING SUGGESTION |
SERVING SIZE:
1½ cups
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
150 |
|
| Total Fat |
9 g |
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| Sodium |
200 mg |
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| Total Carbohydrates |
16 g |
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| Fiber |
6 g |
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| Protein |
4 g |
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