Warm Wilted Spinach and Egg Salad

Here’s another warm salad with spinach as the base.  We loved it

Ingredients

Package of Baby Spinach Leaves

4 hard boiled eggs

Grape Tomatoes about 1.5 cups

Small container of mashed alvocado (I use “wholly Guacamole” brand)

Small package of prechopped walnuts

Crumbled Feta Cheese – 1 cup

Olive oil – 2-3 tablespoons

TOOLS

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

Directions

1. Place baby spinach leaves in a skillet with heated olive oil. Chop them smaller if you like.
2. Stir and heat until leaves are warm and wilted looking.
3. Placed wilted warm spinach leaves in a serving bowl.
4. Add grape tomatoes (either whole or chopped as you desire)
5. Add feta cheese and walnuts and olive oil and mix together
6. Slice hard boiled eggs and add the slices on top of the salad.
7. Spoon several spoonfuls of the mashed alvacodo on top.
8. Serve while still warm.

Servings

Makes 3-4 servings of salad

I served this salad with baked cod and bacon wrapped asparagus.

Use

I offer this salad and dressing recipe free to those in need.

Comments

I enjoy getting questions and comments from my site visitors, you can leave yours below – shirley