• 12 oz. Spinach -- Young Leaves

• 1 lg. Clove Garlic -- Peel, Crush, -- Fine Chop, Abt 1 tsp.
• 2 tsp. Dijon Mustard
• 2 tsp. Red Wine Vinegar
• 1/8 tsp. Salt
• 1/4 tsp. Black Pepper
• 1/2 tsp. Extra Virgin Olive Oil -- *Note

1. Remove and discard the stems and any damaged or wilted areas from the spinach leaves, and break them into 2" pieces. (You should have abt 8 loose cups) Wash the spinach in a basin of cool water, then lift it from the water, drain, and dry thoroughly, preferably in a salad spinner, so no water remains to dilute the dressing.
2. Place all the dressing ingredients in a bowl large enough to hold the greens, and whisk briefly to mix but not emulsify.
3. Add the greens, and toss well. Serve immediately, since the spinach will tend to wilt quickly after it is mixed with the dressing.

Serves 4

• *Note: Original recipe used 2 T oil. Other oils you can use are canola or peanut.
• Total Preparation Time: 10 minutes
• Cal 22
  Fat 0.9g
  Carb 2.8g
  Fib 1.8g
  Pro 1.9g
  Sod 146mg
  CFF 29.7%
• This was really very good even without the extra oil. It does have quite a bite to it so taste the dressing and adjust before you add the spinach.