Spinach Salad with Warm Beet Dressing

(makes 4 servings)

Ingredients:

• 12 oz. spinach, thoroughly washed, stems removed
  
  


• 8 oz. fresh beets
  
  


• 1 red onion, thinly sliced
  
  


• 2 slices whole wheat bread, cut into small cubes
  
  


• 2 tbsp olive oil
  
  


• 1 small shallot, finely chopped
  
  


• 1 tbsp honey mustard
  
  


• ¼ cup red wine vinegar
  
  


• ¼ tsp freshly ground pepper
  
  


• 4 oz. button mushrooms, wiped clean, stems trimmed
  
  and sliced
  
  


• 2 tbsp sugar
  
  


• ½ tsp salt
  
  

Preparation:

• Preheat oven to 350 degrees F.
  
  


• In a medium-size bowl, fill water and ice then add onions. Let stand for about 30 minutes, drain and set aside.
  
  


• Place bread cubes on a baking sheet and toast in oven until golden brown (about 10-15 minutes), tossing occasionally, then set the croutons aside.
  
  


• In a small-size saucepan, toss beets in a small saucepan and filled with water. Bring to a boil and cook until tender (about 30 minutes). Drain and let cool until easy to handle. Peel the beets and cut into ½” cubes, then set aside.
  
  


• In a small-size saucepan, heat 1 tbsp olive oil over medium heat. Add the honey mustard, sugar, vinegar, salt and pepper and stir constantly for about 1 minute or until sugar is dissolved. Add remaining olive oil then reduce heat to low. Add beet cubes and toss to coat.
  
  


• Arrange spinach leaves, onions and mushrooms on plates. Drizzle with the beet dressing and garnish with croutons.
  
  

Make 4 Servings:

Weight Loss Recipes Amount Per Serving(¼ of recipe (234 g)): 161 Calories, 6 g Protein, 19 g carbohydrates, 6 g Dietary Fiber, 8 g fat, 1 g saturated fat, 0 mg cholesterol, 511 mg sodium