Roasted Spinach Salad...

Roasted Spinach Salad...Popeye would Love...

Roasted Spinach Salad

   The CattleQueen Cooks at PineCreekStyle

Recipe Based on 2-4 depending if it is a main meal or served as a side dish

Ingredients:

• 4 cups of fresh Spinach for cooking
• 2 cups of fresh Spinach, reserve for the finishing touch on the salad
• 1 box of fresh sliced mushrooms
• 1 heaping tablesppon of dehydrated onions
• 3 or four gloves of garlic, roasted or not, sliced
• Pine Creek Seasoning (see recipe here) or Garlic Pepper, to taste
• 4-5 pieces of Bacon, cooked crisp and crumbled, devided in half
• 6-8 small tomatos, slice in half (*I used multi colored for color in the salad)
• 2 tablespoons of butter

Garnishes:

~Small amount of Italian Cheese blend or Parmesan

~Half of the Reserved cooked Bacon

~Fried Cheese Crisps (see recipe here)

~1-2 tablespoons per plate, your favorite salad dressing, if desired. *We used a Tomato/Artichoke Vinagerette for added tanginess....Or None at all

Directions:

1. In a large skillet or fry pan, saute the butter, mushrooms, onions, garlic & seasonings together until it reaches desired finish
2. Next, place the fresh (4 cups) of Spinach in the pan, lightly steam with a lid on low heat, then remove lid
3. Add in the bacon, half or all, according to your preference & toss
4. Then add the tomatoes for a few moments 
5. To finish, toss in the remaining fresh Spinach and quickly mix, slightly cooking.

Serve Immediately...

Serve. Eat. Repeat...