Spinach peso salad
Recipe by: Jo Manhart, Missouri Egg Council
Prep time: 15 minutesServings: 6
Ingredients3 ouncesparmesan cheese, grated4 ouncesolive oil2 ouncesred wine vinegar1 ouncepine nuts, chopped1 clovegarlic, minced1/2 tablespoondried basil (or 2 tablespoons of fresh basil, chopped)8 ouncesbaby spinach leaves, rinsed6hard-cooked eggs, sliced1 ounceslivered almonds, toasted3 stripsbacon, cooked and crumbled
Directions Blend the cheese, oil, vinegar, pine nuts, garlic and basil in a saucepan and warm gently over low heat. Don't melt the cheese, just warm the mixture up. In a large bowl, pour the warmed sauce over the spinach leaves and toss gently.
You could just toss the eggs, almonds and bacon into the large bowl. For individual servings, place about 1-1/2 cups of sauced spinach into each individual salad bowl, then put one sliced, hard-cooked egg on top, garnish with about 1 tablespoon of crumbled bacon and 1 teaspoon of toasted almonds. Serve immediately.
Nutritional analysis per servingCalories (kcal)not providedTotal fat (g)not providedSaturated fat (g)not providedCarbohydrate (mg)not providedSodium (mg)not provided