SPINACH WITH RAISINS, PINE NUTS AND APPLES 2 large bunches spinach 2 tablespoons olive or vegetable oil 1/4 cup raisins 1/4 cup pine nuts 1/4 cup cubed peeled apple 3 to 4 tablespoons chopped shallots 1/4 teaspoon salt Wash and dry spinach. Heat oil in 4-quart Dutch oven or sauté pan over medium heat. Cook raisins, pine nuts, apple and shallots in oil about 5 minutes, stirring occasionally, until raisins are plump.

Stir salt into raisin mixture. Gradually add spinach. Toss just until spinach is wilted. Serve immediately.

4 servings.

SUBSTITUTION: Two 10-ounce bags of washed fresh spinach can be used instead of the bunches of spinach.

SERVE-WITH: Garnishing the serving plates with lemon wedges or twists of lemon peel will add a hint of color, and the juice from the wedges can be squeezed over the spinach to enhance the flavor.

DID YOU KNOW? Shallots have a mild onion flavor and very tender texture and can be used in the same way as onions. Two large shallots or 1 small onion, chopped, would both equal 4 tablespoons.

1 Serving: Calories: 175 (Cal. from fat: 110), Fat: 12g (Saturated: 2g), Cholesterol: 0mg, Sodium: 290mg, Carbohydrate: 17g, Protein: 6g.

[Restaurant Recipes to Enjoy at Home, Betty Crocker Magazine, February 2001]