Monday, April 8, 2013

Spinach Salad

This goes great with a warm Balsamic Dressing to slightly wilt the spinach leaves

3 hard-boiled eggs, peeled & sliced
6 oz. fresh spinach, stems removed, torn into smaller pieces
4 slices red onion, peeled, quartered, then sliced into about ¼” chunks
¼ cup roased red peppers, diced (these come in a jar . . . get the kind in water, not marinated)
1 – 8 ½ oz. can of artichoke hearts, drained and quartered
4-5 mushrooms, thinly sliced
1 medium tomato, chopped (or cut into bigger chunks if you prefer)
2 tbl. parmesan cheese
¼ tsp. ground black pepper

·        Rinse spinach well and drain, then place in a serving bowl
·        Add the onion, roasted red peppers, artichoke hearts, mushrooms, tomato, parmesan cheese and black pepper, and mix well
·        Gently add the slices of hard-boiled egg to the top of the salad
·        Serve salad into individual serving bowls
·        Pour hot Balsamic Dressing over the salad in the individual bowls, otherwise it will wilt the whole salad and it won’t last very well if you have leftovers (see our recipe for Balsamic Dressing on this blog)
·        Ready to eat!  Serves 4 – 6 people.
Fresh Spinach Salad.

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