We were focusing on salads and sandwiches this week at culinary school, not so simple when you have to manually do EVERY component (ie, make croutons, fressing, mayo, wash and dry lettuce leaves, etc..). The cool thing is, people in my class were suprised they actaully LIKE some veggies! I am probably the only healthy minded person in the class when it comes to food, but it was refreshing for the girl who worked next to me and said, "hm, i never knew spinach taste good withou being creamed!". So heres the recipe were did for warm spinach (mind you, it called for bacon and bacon grease which does sort of cancel out the nutrition but i tweaked it and its just as good!).

2 tablespoons chopped pecans
1 10-ounce package fresh spinach, torn, or 12 cups baby spinach
1 cucumber, peeled, seeded and cut into 1/4-inch slices
2 teaspoons extra-virgin olive oil
1 shallot, finely chopped
1/4 cup cider vinegar
2 tablespoons pure maple syrup
Salt & freshly ground pepper to taste
1/4 cup shredded smoked cheese, such as Gouda or Cheddar

1. Toast pecans in a small dry skillet over low heat, stirring often, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.
2. Toss spinach and cucumber in a salad bowl.
3. Heat oil in a small skillet over medium-low heat. Add shallot and cook, stirring, until softened, about 4 minutes. Add vinegar and maple syrup and bring to a boil. Season with salt and pepper.
4. Immediately pour the dressing over the spinach and cucumber. Toss well and sprinkle with cheese and toasted pecans.

NUTRITION INFORMATION: Per serving: 164 calories; 12 g fat (2 g sat, 7 g mono); 7 mg cholesterol; 12 g carbohydrate; 4 g protein; 2 g fiber; 
 makes 4 2 cup serings :)