Wilted Spinach Salad
I hope everyone is in that holiday weekend mindset! Just because it might be a little different, doesn’t mean we can’t still celebrate! MDW has always been the official kick off of summer for me & I look forward to it EVERY year. I love a spinach salad, and this wilted spinach salad for 1 is incredible and 2 I ate alllllllll summer long for years. At home, at the beach (mostly), you name it we had it! And this year, my back patio with a crisp glass of rosé isn’t too shabby! Serve this baby up at your next backyard soirée! Cheers to officially welcoming summer 2020 🥂
ingredients:
bag of baby spinach
1 can @goode_foods garbanzo beans
1/2 tall jar of manzanilla olives
1 roasted red pepper
1 12 oz container baby Bella mushrooms (or 3 large portobellos)
sun dried tomatoes (I use a lot! Julienne cut from @traderjoes)
olive oil, garlic
balsamic vinegar
salt & pepper
how to:
marinate mushrooms in olive oil + balsamic vinegar + garlic (just coat fully!) roast on 350 for 25 minutes
coat the bottom of a sauté pan over medium high heat, let it warm up and add 2 tbsp or so of munched garlic
add sundried tomatoes and let them soften & soak up the oil (~2-4 mins)
in a large bowl, add the spinach and top with the sundried tomatoes - toss until fully incorporated & spinach starts to wilt (it will deepen in the green color!)
rinse & drain garbanzo beans and add to the salad, chop roasted red pepper (I used @mezzetta jarred! You can make your own though!), add those + olives
remove the mushrooms from the oven, let cool, slice & add!
toss it all together! Let it sit for about an hour in the fridge before serving!
*pro tips! add more spinach to freshen if it seems too wilted/soggy when you are ready to serve! Add extra balsamic & oil if it needs extra dressing when you serve! Feel free to add your fave cheese - I love parm or feta! Lots of salt & pepper! Red pepper flake for spice! Add chicken for an entree salad or quinoa for a vegetarian entree!
