Spinach and Garlic Salad

Low Carb Recipes

SPINACH AND GARLIC SALAD
This robust salad goes especially well with pasta dishes. Roasting the garlic gives it a deliciously swet flavor. This dish is suitable for both vegetarians and vegans.

INGREDIENTS
12 garlic cloves, unpeeled
4 tbsp olive oil
1 lb/ 450 g fresh baby spinach leaves
½ cup chopped walnuts or pine nuts
2 tbsp lemon juice
salt and pepper

Preheat the oven to 375°F/190°C. Place the garlic cloves in an ovenproof dish, add 2 tablespoons of the olive oil, and toss to coat. Roast in the preheated oven for 15 minutes.
Transfer the garlic and olive oil to a large salad bowl. Add the spinach leaves, chopped walnuts, lemon juice, and remaining olive oil. Toss well to coat and season to taste with salt and pepper.
Transfer the salad to individual dishes and serve immediately, while the garlic is still warm. Diners can squeeze the softened garlic out of the skins at the table.

Nutritional Information
Calories 228
Protein 6g
Carbohydrate 3g
Sugars 2g
Fat 21g
Saturates 2g

VARIATION
Substitute young sorrel leaves for the baby spinach leaves to give this salad a delicious, lemonly flavor.

Source : Time to cook low carb