THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING

Warm spinach and goat cheese salad

By M.E. Malone
Globe Correspondent / January 7, 2009

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

  • E-mail|
  • Print|
  • Reprints|
  • |
Text size +

Serves 1

For variety (and only a few more calories), add a small handful of olives or sun-dried tomatoes to this 300-calorie salad.

2 cups loosely packed baby spinach leaves, rinsed and patted dry
2 slices (2 ounces) Canadian bacon, cut into strips
1 ounce goat cheese, crumbled
4 small tomatoes on the vine or plum tomatoes, coarsely chopped
1 1/2 teaspoons olive oil
1 tablespoon chopped fresh basil
Salt and pepper, to taste
1. On a microwave-safe plate, spread the spinach leaves. Scatter Canadian bacon and goat cheese on top.

2. Place a paper towel loosely over the plate and microwave on high for 1 1/2 minutes or until the spinach is warm and the cheese melts slightly.

3. Add tomatoes, olive oil, basil, salt, and pepper.