1 medium onion, peeled and sliced
1 clove garlic, peeled and sliced
2 tbsp. olive oil
2 (6 oz.) bags baby spinach
1 pt. cherry tomatoes, halved
1 tsp. salt

In a large skillet over medium heat, cook sliced onion and garlic in oil 8 minutes, stirring occasionally. Increase heat to high; add baby spinach, cherry tomato halves and salt. Cook 5 minutes or more or until spinach is tender and tomatoes are juicy, stirring frequently. Serve salad warm or at room temperature.

Makes 4 servings.