Baby Spinach and Chick Pea Salad Recipe courtesy Rachael Ray 8 ounces baby spinach, 5 cups, chopped 1 can chick peas, drained 1/2 medium red onion, finely chopped 1 tablespoon balsamic vinegar, eyeball it 3 tablespoons extra-virgin olive oil, 3 turns of the bowl Salt and pepper Combine chopped spinach, chickpeas and chopped onions in a bowl. Add 1 tablespoon balsamic vinegar and 3 tablespoons (3 turns of the bowl in a slow stream) extra-virgin olive oil. Toss well to coat and combine. Season salad with salt and pepper, to your taste.		Recipe Summary Difficulty: Easy Prep Time: 5 minutes Yield: 4 servings User Rating:

Episode#: TM1B64
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