Our weekly CSA gave us a very healthy dose of greens, so this week we experimented with different types of salads. Salads are a great way to get in more greens. This recipe shows you how to make a salad more interesting by using a warm dressing. My husband actually picked out this recipe from the America’s Test Kitchen Family Cookbook.
This cookbook doesn’t always fall into the healthy category but it does have some outstanding recipes. I also find they give great instructions which makes it easier for those uncomfortable in the kitchen.
Spinach Salad with Warm Olive Oil Dressing, slightly adapted from the America’s Test Kitchen Family Cookbook
Serves 4. Prepared in less than 30 minutes.
- 10 ounces of spinach
- 5 Tbs extra-virgin olive oil
- 1/4 of a large red onion chopped
- 2 garlic cloves minced
- 2 tsp fresh oregano minced (or 1/2 tsp dried)
- 1 lemon halved
- 1/2 cup kalamata olives, pitted and chopped
1. Wash spinach thoroughly, lay out to dry. When dry place into a large bowl.
2. Heat oil in medium skillet over medium heat. Add onion, garlic and oregano. Give the mix a few shakes of salt. Cook until onion is softened, about 3 minutes or so. Stir mixture frequently while cooking. Take off of the heat and squeeze in the juice from both lemon halves. Stir to combine.
3. Pour warm dressing over spinach leaves. Add in olives. Toss salad to coat with dressing. Portion salad on to plates or bowls.
Eat and Enjoy!
My husband grilled a couple of organic chicken breast tenders and added them to our salads. We also gave the salad a very light sprinkling of parmesan cheese. This isn’t completely necessary but if you are having it as a meal, you may want to add a bit of protein. Cannellini beans (white kidney beans) would also be a good addition if you didn’t want to add meat.
I could also see adding more vegetables to this salad. I think I may experiment with roasted corn or red bell peppers next time. Zucchini may also be a nice addition.
Let me know what you think! Leave a comment in the comments section below