For lunch today we had tri-tip, scalloped potatoes, and I thought I'd try this recipe I found from FOOD everyday magazine for wilted spinach and cherry tomatoes as a refreshing side dish instead of salad.
The spinach and cherry tomatoes paired perfectly and I'm definitely going to use this recipe again since it was quick and simple and only about 77 calories per serving.
Wilted Spinach and Cherry Tomatoes
2 bags (5 oz) baby spinach
1 tbsp olive oil
1 pint of cherry tomatoes cut in half
1 tbsp of balsamic vineger
salt and pepper to taste
Heat the olive oil in a pan and toss in spinach to cook over medium heat for about (2-3 minutes) Toss frequently until the spinach begins to wilt.
Toss in tomatoes and vinegar; season with salt and pepper and serve immediately.
Makes 4 servings
