Spinach with Lemon Dressing

Spinach with Lemon Dressing

You can pick up iron and beta-carotene from spinach, collards, rapini, 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.

Ingredients

1 pkg fresh spinach
1-1/2 tsp (7 mL) lemon rind, grated
1 tbsp (15 mL) lemon juice
1 clove garlic, minced
3 tbsp (45 mL) vegetable oil
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1/2 cup (125 mL) sweet red peppers, diced

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.

Servings: 4

Tags: citrus, spinach, vegetables

Nutritional Info

approx. per serving

cal 110

total fat 2g

carb4g

pro10g

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