(Use organic ingredients when available)
1 package (7 ounces) of fresh baby spinach
3 ounces of pignolia (pine nuts) or slivered almonds
1/3 cup of “Newman’s Own” Olive Oil and Balsamic Dressing
1 small red onion, minced
1 garlic clove, minced
1/2 teaspoon of brown sugar
1 teaspoon of Dijon mustard
In a small saucepan, heat the dressing, sugar and mustard. Sauté the onion and garlic until translucent. Pour the warm dressing over the spinach leaves. Toss well and sprinkle with the nuts. Enjoy immediately.
(Recipe from The Kitchen Shrink’s column, entitled Ode To Paul Newman and His Food Philanthropy)