2 tablespoons red wine vinegar
1 1/2 tablespoons olive oil
1 teaspoon tomato paste
1/4 teaspoon salt
1 garlic clove, minced
6 cups spinach, baby spinach works best
1 red bell pepper, thinly sliced
1 small red onion, thinly sliced
2 tablespoons basil, fresh, chopped
1 cup soybeans, canned, rinsed and drained
6 ounces artichoke hearts, packed in water, drained and quartered
For the dressing, mix the first five ingredients together with a whisk. Set aside.
For the salad, combine remaining ingredients. Add dressing and toss to coat. Sprinkle with additional salt, if desired, or freshly ground pepper.
Serves 4.
Nutritional Analysis per Serving (4 servings):
Calories: 103
Fat: 5 grams total, 1saturated
Cholesterol: 0 grams
Protein: 4 grams