It seems that I am always making a side salad to go with our dinners.Tonight I decided to make the salad the star!
With sauteed seasonal local vegetables, iron packed spinach, and a warm balsamic dressing drizzled over the salad to barely warm the spinach, it just couldn't have tasted any better to me tonight! Serve with a side of brown rice, your favorite grain of choice (quinoa would be great!) or a slice of whole grain bread, toasted, and rubbed with a garlic clove and sprinkled with sea salt.
Warm Spinach Salad with Sauteed Vegetables and Sweet Molasses Vinaigrette
What you Need:
4-6 cups of baby spinach washed well
2 Tbsp Olive Oil
1 bundle of asparagus, cut into 1 inch pieces
3 carrots, peeled and cut into small bite sized pieces
1/4-1/2 head cauliflower, cut into bite sized pieces
1 red onion, thinly sliced
salt and pepper to taste
1/2 cup pecans toasted
1 recipe for Sweet Molasses Vinaigrette (recipe below)
Heat olive oil in a large skillet over medium high heat. Add red onion and saute a few minutes, then add the rest of the vegetables. Sprinkle with sea salt and pepper and saute until just tender (but not squishy and overcooked).
1/4 cup olive oil
2 cloves of garlic, minced very fine or grated on a microplane
1/2 cup to 3/4 cup white balsamic vinegar
1 Tbsp agave nectar
1 Tbsp Blackstrap molasses
1 1/2 tsp pomegranate molasses
Heat olive oil in saucepan.. Add garlic and saute for just a minute to warm the garlic up, but not cook it or brown it. Then add the rest of the ingredients, and bring just barely to a boil, while constantly whisking. As soon as the mixture reaches a boil, pull off of the heat, allow to cool for 1 or 2 minutes, and pour over the salad. Coat salad well.
Taste as you cook!
and adjust the seasonings to your own liking!
And have fun, cooking is fun!