Ingredients
splash vegetable oil
1/2 cup sliced red onion
1 tablespoon fresh lemon juice
pinch sugar
1/4 teaspoon finely chopped garlic
1 tablespoon extra virgin olive oil
2 cups loosely packed spinach
salt to taste
freshly ground black pepper
1/2 cup sliced, roasted red pepper
1/2 cup sliced cherry tomatoes
2 tablespoons pitted, sliced Greek olives, such as Kalamata
2 tablespoons crumbled goat cheese
1 piece pita bread, warmed and cut into wedges

Instructions
1. Heat the vegetable oil in a small skillet over medium heat. Add the red onion and cook until the onion is soft, about 5 minutes. Set aside.
2. To make the dressing, whisk the lemon juice, sugar, garlic and olive oil together in a small bowl.
2. In a large salad bowl, toss the spinach with the dressing, salt and pepper. Arrange the onion, red pepper, cherry tomatoes, olives and goat cheese on top of the dressed spinach.
3. Serve the salad with warm pita wedges.
Serving Size: 1 salad with 1 tablespoon dressing

Nutrition Information (per serving)
Calories 287
Carbohydrate 37 g
Fat 12 g
Fiber 5 g
Protein 12 g
Saturated Fat 3 g
Sodium 476 mg

Ingredients
1 packet Leggo’s Cannelloni
600gms bottle Provisto Sugo cooking sauce

Cook shells and then stuff with the following filling:
2 x 250gms tubs low fat ricotta cheese
250gms packet frozen spinach – thawed and drained
1 egg
1 finely chopped onion
2 cloves garlic, crushed

Instructions
Spread one cup tomato sauce over base of baking dish. Arrange cannelloni in single layer. Pour over remaining sauce and sprinkle with one tablespoon of parmesan and mixed herbs. Bake in pre heated oven at 200C for 35-40 minutes.
Variation: Substitute one tub of ricotta for 185 gms Safcol silver salmon.