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Sauteed Fall Salad

Nutrition Information
Calories:	168
Total Fat:	2g
Saturated Fat:	0.6g
Trans Fat:	0g
Cholesterol:	0mg
Sodium:	135mg
Carbohydrates:	30g
Dietary Fiber:	12g
Sugars:	0g
Protein:	10g
Vitamin A:	6811iu (136%)
Vitamin C:	62mg (103%)
Calcium:	38mg (3%)
Iron:	1mg (5%)

Yield: Serves 4. 2 cups serving.

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.

Total Preparation & Cooking Time: 20 min. (10 Prep, 10 Cook)