Warm Spinach and Feta Salad

Spinach for your health!


I’ve been researching salads that use spinach leaves. Spinach is an amazing and healthful vegetable.  It is a good source of the following:

  • magnesium and iron
  • vitamins B2 and B6 (both water-soluble vitamins)
  • folate (another water-soluble vitamin)
  • vitamin E
  • calcium, potassium, and vitamin A;
  • manganese
  • copper.

So here is my version of a “Warm Spinach and Feta Salad”

Ingredients

  • Baby Spinach Leaves, 5 oz
  • Onion, white, chopped small – 1/2 medium onion
  • Minced garlic – 1.5 tablespoons
  • Hard boiled egg – 2, peeled and sliced
  • Slivered almonds – 4 tablespoons
  • Feta Cheese Crumbles – 4 tablespoons
  • Virgin Olive Oil – 2-3 tablespoons

Tools:

  • Cutting board
  • Cutting knife – (I use my Cutco 6-3/4″ Petite Carver)
  • Skillet for sauteing – (I use my 12 covered non-stick Pampered Chef Skillet)
  • Cooking Ladle with drain holes – (I use a silicon, heat-resistant, non-stick set)
  • Serving bowl – 1
  • Salad bowls – 2 bowls
  • Forks – 2 forks

Directions

  1. Pour olive oil into a heated skillet
  2. Add onion and garlic, saute until onion is translucent
  3. Add all the baby spinach leaves and mix in skillet and continue to saute for one minute at medium heat
  4. Cover skillet with lid for 4 minutes
  5. Remove lid, continue to saute in skillet for one minute while mixing
  6. Turn off heat to skillet
  7. Remove heated and sauteed mixture to serving bowl.
  8. Divide mixture into two salad bowls.
  9. Top each salad with half of the egg slices, feta cheese, and slivered almonds
  10. Serve warm

Servings

Makes 2 small side salads

Use

I offer this salad recipe free to those in need.  I served it with pork tenderloin, potatoes, carrots (slow cooked), green beans and a dinner yeast roll.

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