Wilted Spinach Salad with Red Onions and Feta


10 cups lightly packed baby spinach (about 8 oz.) 
3 Tbsp. NAKANO Seasoned Rice Vinegar Original 
1 tsp. plus 2 Tbsp. olive oil 
1/2 large red onion, thinly sliced 
1 large garlic clove, minced 
3/4 cup crumbled feta cheese (about 3 oz.)


Put spinach in large salad bowl; set aside. In small bowl, combine vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper; set aside. 

In 8-inch skillet, heat 1 teaspoon of the oil over medium heat. Add onion and garlic; cook until onion is golden. Transfer to bowl with vinegar; let stand 5 minutes. In same skillet, heat remaining oil until very hot; pour over spinach while tossing. Add reserved onion/vinegar mixture; toss. Add cheese and toss gently. Serve immediately. 

Makes 4 servings.


Per serving: 166 calories, 5g protein, 10g carb, 13g fat, 19mg chol, 608mg sodium

Wilted Spinach Salad with Red Onions and Feta
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