Sauteed Fall Salad
Try this warm salad when you want a pick me up that contains soluble fiber, minerals and phytochemicals to keep your heart healthy. Include pasta or brown rice and you have a meal by itself.
4 cups ready-to-serve fresh spinach
1 tsp olive oil
1 tsp minced garlic
1 cup sliced onion
2 cups chopped cauliflower
2 cups diced tomatoes
2 cups cooked small red beans, drained and rinsed
2 Tbsp red wine vinegar
1 Tbsp water
1 Tbsp fresh minced basil
fresh cracked black pepper
Place spinach in a large salad bowl and set aside. Place olive oil in nonstick skillet and heat over medium-high heat. Add the garlic and onion and saute until golden, about 2 minutes. Add the cauliflower and saute for 2 minutes. Add the rest of the ingredients and stir until heated through, about 2 or 3 minutes. Pour the heated beans and veggies over the spinach and serve. This salad also goes well over pasta or brown rice.
If you don’t have fresh basil, use 1 tsp dried basil and 1 tsp dried oregano and add them at the beginning of the recipe.