Wilted Spinach Salad Recipe
Phytonutrients in apricots, persimmons, cantaloupe, sweet potatoes, pumpkins, and carrots may help protect against cancer, the buildup of fatty plaque in the arteries, blood clots, and loss of eyesight. Spinach, kale, and dark leafy greens have similar health benefits.
Here is a delicious recipe that includes five vegetables–spinach, yellow peppers, cherry tomato halves, mushrooms, and scallions!
1 1/2 pounds spinach, tough stems trimmed (about 6 cups)
1 large yellow bell pepper, cut into strips
1 cup cherry tomato halves
1 pound white mushrooms, trimmed and sliced (about 5 cups)
1/2 cup bottled low-fat Italian dressing
3 scallions (about 1/2 cup)
In a large salad bowl, combine the spinach, bell pepper, cherry tomatoes, and 2 cups of the mushrooms.
Coat a large nonstick skillet with cooking spray. Add the remaining mushrooms and cook over medium-high heat, stirring occasionally, for 5 minutes, or until soft. Stir in the dressing and scallions. Spoon over the spinach and toss gently until evenly coated. Serve hot.
Adapted from 5 A Day: The Better Health Cookbook, by Dr. Elizabeth Pivonka and Barbara Berry. Copyright (c)2002 by The Philip Lief Group, Inc. Reprinted by permission of Rodale Press.
Adapted from 5 A Day: The Better Health Cookbook, by Dr. Elizabeth Pivonka and Barbara Berry.