To reduce pain-causing inflammation, I have removed gluten and dairy from my diet. A Mediterranean style diet has some delicious recipes to make the transition pretty seamless. It takes a few days to get over the bread/cracker cravings and change the way you look things but we do what we have to do, right? I am not one to lean on processed foods for obvious reasons, so some extra time meal prepping in the kitchen on Sundays helps ensure I will not cheat the second I get hungry during the workweek.
I made this spinach salad to enjoy when hunger strikes.
Ingredients:
FOR THE SALAD
2 10 oz. pkgs of fresh spinach
3 large onions thinly sliced (I tend to like a lot of onions, you can reduce)
1/2 cup pine nuts (optional)
1/4 vegetable oil for frying
lemon wedges for garnish
FOR THE DRESSING
1 large garlic clove
1 tsp salt
3 Tbsp lemon juice (I use a little more)
1/4 cup olive oil
Remove stems from spinach, wash and drain. Place the spinach in a large pot with water and steam for about 5 mins or until tender. Drain and rinse in cold water. Lightly squeeze spinach with hands to remove excess water.
Dressing:
Mash garlic in a bowl with salt. Add oil and lemon juice and mix well. Pour over spinach, tossing lightly to coat all leaves.
Fry onions in hot oil until golden brown. Remove and drain on paper towels. Arrange spinach on a decorative platter and garnish with fried onions and lemon wedges.
Variation: If pine nuts are used, brown vegetable oil before frying onions. Sprinkle over fried onions.
Can be prepared ahead
