Sissy
02-12-2007, 06:25 PM
Wilted Spinach Salad with Chickpeas
Ingredients
1 pound cherry tomatoes (about 4 cups)
1 can (19 ounces) chickpeas
4 tablespoons olive oil
coarse salt and ground pepper
2 tablespoons white-wine vinegar
1 pound baby spinach
1/2 cup slivered black olives
1. Heat broiler. On a broiler-safe rimmed baking sheet, toss cherry tomatoes with chickpeas with one tablespoon olive oil; season with coarse salt and ground pepper. Broil, tossing occasionally, until tomatoes are slightly charred, 15 to 20 minutes.
2. Meanwhile, in a large bowl, whisk together remaining 3 tablespoons olive oil and white-wine vinegar; season with salt and pepper.
3. Add baby spinach, hot vegetables, and black olives. Toss with vinaigrette (spinach will wilt slightly).
Per serving: calories; 16.5 grams fat; 6.6 grams protein; 31.7 grams carbohydrates; 8.6 grams fiber
Ingredients
1 pound cherry tomatoes (about 4 cups)
1 can (19 ounces) chickpeas
4 tablespoons olive oil
coarse salt and ground pepper
2 tablespoons white-wine vinegar
1 pound baby spinach
1/2 cup slivered black olives
1. Heat broiler. On a broiler-safe rimmed baking sheet, toss cherry tomatoes with chickpeas with one tablespoon olive oil; season with coarse salt and ground pepper. Broil, tossing occasionally, until tomatoes are slightly charred, 15 to 20 minutes.
2. Meanwhile, in a large bowl, whisk together remaining 3 tablespoons olive oil and white-wine vinegar; season with salt and pepper.
3. Add baby spinach, hot vegetables, and black olives. Toss with vinaigrette (spinach will wilt slightly).
Per serving: calories; 16.5 grams fat; 6.6 grams protein; 31.7 grams carbohydrates; 8.6 grams fiber