MOODY AIR FORCE BASE, Ga. -- The Health and Wellness Center dietician provides a series of seasonal recipes for each month. February's recipes are based on spinach.

Ingredients:
6 tablespoons light balsamic vinaigrette, divided
4 salmon fillets (about 1 pound)
1 can (19 ounces) cannellini beans, rinsed
1 plum tomato, seeded and chopped
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh basil
6 cups baby spinach leaves

How to make it:
1. Pour 2 tablespoons dressing over fish in shallow dish. Refrigerate for 30 minutes. Meanwhile, combine 2 tablespoons of the remaining dressing with beans, tomatoes, onions and basil.
2. Heat grill to medium heat; cover grate with foil. Remove fish from marinade and discard marinade. Place fish skin side down on foil.
3. Grill 10 to 15 minutes or until fish flakes easily with a fork. Toss spinach with remaining dressing; place on 4 serving plates. Top fish with bean mixture.

Total time: 1 hour
Makes 4 servings