Spinach with Garlic Vinaigrette

• 1 1/2 tablespoons extra-virgin olive oil
• 1 tablespoon white wine vinegar
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 2 garlic cloves, minced
• 6 cups baby spinach leaves (about 6 ounces) 
• 1/4 cup vertically sliced red onion 

Preparation

1. 1. Combine the first 6 ingredients in a large bowl, stirring well with a whisk. Add 6 cups spinach and red onion; toss to coat.
2. Spinach-Pasta Salad Variation: Cook 1/2 cup mini farfalle according to package directions. Drain. Rinse with cold water; drain. Add garlic vinaigrette, 3 cups baby spinach, and 1/4 cup chopped red onion. Yield: 4 servings. CALORIES 106; FAT 5.4g (sat 0.8g); SODIUM 108mg
3. Wilted Spinach Variation: Increase garlic to 3 thinly sliced cloves. Heat vinaigrette in a large skillet over medium-high heat. Add onion and garlic; saute 2 minutes. Gradually add 1 (9-ounce) package fresh spinach; toss until wilted. Yield: 4 servings. CALORIES 78; FAT 5.1g (sat 0.7g); SODIUM 191mg
4. Spinach Baked Potato Variation: Microwave 4 (6-ounce) Yukon gold potatoes 13 minutes or until tender. Prepare wilted spinach; divide spinach among potatoes. Top each with 1 1/2 tablespoons crumbled feta cheese. Yield: 4 servings. CALORIES 255; FAT 8.1g (sat 2.8g); SODIUM 358mg

from My Recipes and "Cooking Light"