Warm Spinach Salad

If you take your lunch to work, pack the items separately to assemble and microwave at the office. Take along a microwave-safe large dinner plate (or a paper plate). When ready to eat, pile 3 cups of fresh spinach leaves, washed, dried well, and tough stems removed, onto the plate, mounding slightly in the middle. Top with 4 button mushrooms, thinly sliced; 3 thin rings of red onion; and ¼ cup of shredded fat-free mozzarella cheese.

Preparation

At home, mix together 1 ½ teaspoons of balsamic vinegar, 1 teaspoon of olive oil, 1 teaspoon of water, and freshly ground pepper to taste. Pack in a small covered container.

When ready to eat, sprinkle the dressing over the salad. Place the plate in the microwave and cook on MEDIUM for about 1 minute, until the cheese melts and the spinach is warm but not cooked. Eat at once. (If eating at home, you can also place the salad on an ovenproof plate and pop it under a preheated broiler until the cheese melts.)

Makes 1 serving.

PER SERVING: 140 calories (31% calories from fat), 5 g total fat (0.7 g saturated fat), 13 g protein, 14 g carbohydrates, 6 g dietary fiber, <1 mg cholesterol, 411 mg sodium

JOSLIN EXCHANGES: 1 very low fat protein, 2 vegetable, 1 fat