When I heard about a spinach-dressing recipe on the blog that was supposed to be a bagels-and-chocolate bagel I thought it was a genius idea, but it turned out to be the exact opposite of what I was expecting.

The bagel-and–spinach dressing recipe I had seen in the post had a spinach base and a sweet potato salad dressing, and it tasted just like the bagels I usually eat.

But the dressing made my eyes water.

“You have to be careful with the dressing,” I thought.

“This will not be good,” I said.

But I wasn’t sure how to prepare it.

What I needed to do was make a dressing that had a sweet-tartness and had an earthy texture.

“There’s a ton of good salad dressing recipes out there,” said Melissa Pimentel, a nutritionist and author of The Vegetarian Cookbook, “but I think this is a really good one.”

To prepare it, you’ll need: 1/4 cup white sugar 1/2 teaspoon salt 1/3 cup vegetable oil (or butter, olive oil or grapeseed oil) 2 cloves garlic, minced 1 tablespoon fresh basil, chopped 2 tablespoons fresh parsley, chopped 1/8 teaspoon salt (or more) 1/16 teaspoon black pepper 1/32 teaspoon fresh ground black pepper 2 tablespoons unsalted butter, melted, plus more for serving 2 tablespoons shredded parmesan cheese (I used Cheddar) Instructions Combine the white sugar and salt in a small bowl.

In a small saucepan over medium-high heat, melt the butter and salt over medium heat until the butter melts and the salt dissolves.

Add the garlic and cook for a minute or so, stirring constantly.

Remove from the heat and stir in the basil and parsley.

Cook for about 30 seconds more.

Add a tablespoon of the oil to the pan, and stir to coat the vegetables.

Bring the mixture to a simmer, stirring frequently, and then reduce the heat to low and allow it to simmer for about an hour.

While the vegetables are cooking, prepare the spinach dressing.

In small bowls, mix together the white, sugar, salt and vegetable oil.

Heat a large, heavy skillet over medium high heat and add the butter.

Cook the butter, garlic, and basil for about 5 minutes on each side, until softened and fragrant.

Add in the parsley and cook another 5 minutes.

Transfer the spinach to a large bowl and stir it into the sugar mixture.

The sauce will thicken as the vegetables cook.

Meanwhile, combine the butter with the parsry, oil, basil and parmesa cheese and pour the mixture into the hot skillet.

Cook until the mixture is smooth and thick, about 5 to 7 minutes.

The spinach should be nice and wilted.

Serve warm.

Recipe Notes You can also make the dressing in the microwave for about 2 minutes, or on the stovetop in the oven at 450°F for about 8 to 10 minutes.

Nutrition Facts Spinach Salad with Spinach Dressing Amount Per Serving (1 serving) Calories 491 Calories from Fat 242 % Daily Value* Total Fat 30g 38% Saturated Fat 3g 20% Cholesterol 123mg 31% Sodium 1512mg 40% Potassium 1168mg 27% Total Carbohydrates 47g 11% Dietary Fiber 5g 20 % Sugars 13g Protein 28g 64% Vitamin A 13.7% Vitamin C 1.3% Calcium 3.4% Iron 9.2% * Percent Daily Values are based on a 2000 calorie diet.