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Hot Spinach Salad
2
1
1
8
1
2
1
1
2
(10 ounce) packages baby spinach, rinsed and dried
red onion, thinly sliced
1/2 cups toasted, chopped pecans
ounces crumbled blue cheese
1/2 cups balsamic vinegar
teaspoons molasses
clove garlic, crushed
/2 teaspoon ground black pepper
/3 cup olive oil
In a large bowl, arrange spinach and red onion slices and top with
toasted pecans and crumbled blue cheese.
In a small saucepan, warm the garlic in the olive oil to allow its
flavor to diffuse into the oil. Then add molasses, vinegar and
pepper. Whisking constantly, bring almost to a boil, remove from heat
and cool until just warm. Pour into a shakeable container, shake and
pour over salad. Serve immediately.
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