Spinach with Lemon Dressing
You can pick up iron and beta-carotene from spinach, collards, rappini, Swiss chard and other dark leafy vegetables. When cooked quickly in a hot pan with the lid on, and with just the water clinging to their leaves, these vegetables lose very few nutrients. This easy dressing enhances the delicate taste of spinach.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| calories | 110 |
| protein; 10 g fat | 2 g |
| carbohydrate | 4 g |
| good source iron. | - |
-
1 pkg (10 oz/284 g) fresh spinach
1-1/2 tsp (7 mL) grated lemon rind
1 tbsp (15 mL) lemon juice
1 clove garlic, minced
3 tbsp (50 mL) vegetable oil
1/4 tsp (1 mL) each salt and pepper
1/2 cup (125 mL) diced sweet red pepper
Preparation:
Trim and wash spinach, leaving water clinging to leaves.
Heat large deep saucepan over medium-high heat for 1 minute or until very hot. Add spinach to saucepan; using tongs, toss for about 2 minutes or just until slightly wilted. Drain well in colander. Transfer to bowl.
Meanwhile, combine lemon rind and juice, garlic, oil, salt and pepper. Gently toss with spinach and red pepper.
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