12 oz. raw spinach
4 tsp. lemon juice
Freshly ground black pepper
1/4 red onion (thinly sliced)
1 clove garlic (peeled and split in half)
4 tsp. safflower oil
1 sm. ripe tomato (cut in wedges)

Wash the spinach in several changes of cold water. Discard tough stems. Drain spinach leaves and chill in a damp cloth. Tear into bite sized pieces. Rub bottom of salad bowl with garlic. Add lemon juice and oil. Chill the seasoned bowl. Just before serving, add spinach leaves and sprinkle with pepper. Garnish with tomato wedges and onion rings.

NOTE: To reduce fat intake, substitute 3 tablespoons of a commercial low-calorie Italian dressing for lemon juice and oil.