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Warm Spinach Salad

By Sue Atkins


Serves 1, as a main course

Ingredients:

For each serving, use
2 T olive oil
2 T pine nuts
2 T garlic
1 t oregano, fresh if available
1 t italian dipping spices if you wish
sea salt
freshly ground pepper
2 cups fresh baby spinach leaves
White wine
1 ounce grated gouda cheese.
Sections of 1/2 grapefruit

Directions:

Heat olive oil over medium heat in wok or well made frying pan that will not overheat in spots.
Add pine nuts and stir till you start to notice a golden color, about 3 minutes.
Add garlic oregano, salt and pepper, and continue cooking 2 minutes.
Stir so garlic and pine nuts don't burn.
Stir in spinach leaves and stir one minute.
Add white wine, cover, reduce heat to simmer. stir 2 minutes.

Serve with grated parmesan or romano cheese. and grapefruit sections. Increase your antiangiogenic foods by
substituting shredded gouda cheese for the parmesan/romano cheese.


I first had a salad like this at Macaroni Grill as a side salad. I now fix it as a main dish salad. Sometimes I will add a meat course of panfried chicken, fried in olive oil and wine. Then I'll cook the spinach salad in the same pan after pouring off the grease, but leaving the fond (chicken flavorings in the pan) I have also been known to serve the spinach salad over whole wheat angel hair pasta. Also other nuts will work as well if pine nuts aren't available.

Angio Foods Used

  • Hard cheese (Gouda, Jarlsberg, Emmenthal, Edam)

  • Grapefruit

  • Black pepper

  • Oregano

  • Pine nuts

  • Olive oil

  • Garlic

  • Spinach

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