MEMBER RECIPE
Warm Spinach Salad with Maple and Balsamic Vinaigrette Recipe
By Keely.
Difficulty: Easy |
Total Time:
15
|
Makes:
4 servings
This recipe is quick and easy to make. Its an adaptation of favorite salad from a bistro I used to work at. The chef would never give me his secret recipe, but this is pretty darn close!
INGREDIENTS
- 3 cups fresh baby spinach leaves
- 1 cup of whole wheat croutons
- 12 kalamata olives (pitted), halved
- 1 baby zucchini, unpeeled, sliced thinly
- 3/4 cup egg plant, sliced thinly (unpeeled)
- 6 sun dried tomatoes (packed in oil), sliced julienne
- 2 Tbsp fresh grated parmesan cheese (optional)
- Dressing: ¼ cup maple syrup ¼ cup balsamic vinegar ¼ cup extra virgin olive oil
INSTRUCTIONS
- In a sealable container, combine all dressing ingredients and shake well. Set aside.
- In a non-stick pan, over medium high heat sauté eggplant and zucchini 3-4 minutes or until tender.
- Add sun dried tomatoes, olives and croutons; mix well.
- Reduce heat. Shake dressing, and then pour over ingredients. Toss well to coat ingredients. Continue to cook for another 1-2 minutes
- Serve warm ingredients on bed of baby spinach leaves.
- Pour any remaining dressing from pan over salad and garnish with fresh grated parmesan cheese (optional)
Member recipes are not tested by the CHOW food team.
