A wilted spinach salad dressed with a warm balsamic vinaigrette, built on what the shelf holds. The dressing becomes silky when heated, coating the greens and any protein you add. Cook it in one pan in fifteen minutes.

Serves 2. 20 minutes, 15 at the stove.

About 180 calories a serving, 5 g protein, 14 g carbohydrate, 13 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 4 ounces of mushrooms into 1/4-inch pieces. Dice 1/2 a medium onion and mince 1 clove of garlic.
2. Warm 1 tablespoon of olive oil in a large skillet over medium heat. Add the mushrooms and diced onion, stirring often, until the mushrooms release their liquid and both are tender, about six minutes. While they cook, wash 5 ounces of fresh spinach.6 min
3. Stir in the minced garlic and cook for one minute until fragrant. Pour in 1/2 cup of the balsamic vinaigrette and stir to combine.1 min
4. Add the spinach in two batches, stirring after each batch until wilted, about three minutes total. Taste and season with salt and pepper.3 min

Note Swap mushrooms for sliced chicken breast or hard-boiled eggs. Leftovers keep two days covered in the fridge; reheat gently. Serve with crusty bread to soak up the warm dressing, or toss with pasta for a light main.