FOOD FOR THE BODY

Spinach and Nectarine Salad (from http://www.goodhousekeeping.com/)

Serves: 2 (main dish)

Points: 4

2 tablespoon(s) orange marmalade
1 large shallot, thinly sliced
2 tablespoon(s) white balsamic vinegar
2 teaspoon(s) olive oil
1/4 teaspoon(s) salt
1/4 teaspoon(s) ground black pepper
1/4 cup(s) slivered almonds
1 package(s) (7-ounce) baby spinach
2 ripe nectarines, pitted and cut into wedges

In microwave-safe small bowl or 1-cup liquid measuring cup, combine marmalade and shallot. Cover with vented plastic wrap and cook in microwave on High 1 minute. Stir in vinegar, oil, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper.

In small skillet, cook almonds on medium 5 minutes, stirring until toasted. Set aside to cool, about 2 minutes.

To serve, toss spinach, nectarines, and marmalade mixture until combined. Place on 2 dinner plates; scatter almonds on top.

Each serving contains 285 calories, 14 grams fat, and 14 grams fiber.