Sautéed Spinach with Pecans and Goat Cheese

 

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

 

Ingredients :

 

• 2 tablespoons extra-virgin olive oil
• 1 red onion, halved and thinly sliced
• 1¼ pounds baby spinach
• 2 tablespoons sherry vinegar
• ¾ cup pecans, toasted and coarsely chopped
• ¼ cup crumbled fresh goat cheese (about 2 ounces)

 

Method :

 

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.
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.

 

per serving: 175 calories; 2.6 g saturated fat; 10 g unsaturated fat; 4.3 mg cholesterol; 13 g carbohydrates; 5 g protein; 186 mg sodium; 5.6 g fiber