Sunday, July 19, 2015

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

  • 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
~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

  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...
 photo photo-12_zpsb1f5b574.jpg

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