Wilted Spinach Salad

01May09

I’m officially home from college for the summer to work and, well, take a break. I’ve kicked my butt for a 4.0 this semester; I’ve now a 3.6 cumulative.. a few more semesters of this and I’ll get to graduate magna cum laude, which looks all sorts of good for graduate school and those other silly things that I’m SO not going to worry about until next semester. I can’t believe I’m already having to look into grad school… it seems a bit ridiculous.

Anyway, the whole point of this post is to give a recipe, which you’ll find below. It was borne out of the fact that my house kinda doesn’t have any food in it. Well, that isn’t true… there’s food, I suppose, but nothing, really, I want to eat. My father has been on that nutrisystem diet for a while now, so all he eats is their silly fiber-enriched food, and my mom basically eats lean cuisine because it’s easy. Which I don’t begrudge her, of course. But I was raised that we ate together as a family and well, ever since I left home, that hasn’t been the norm.

So yesterday I was searching for food for dinner… ended up with buttered pasta. This morning, no cereal or eggs for breakfast. Ended up with cinnamon toast with the questionable white bread that I found in the bottom of the bread basket. Lunch time has just rolled around, so the hunt for food resumed. Needless to say, I’m going to the grocery store this afternoon once my mom finishes her radio show (don’t ask) and getting some basics so I’ll be able to cook for myself. Thankfully.

But this recipe was thrown together based off what was in the fridge. It was light, delicious, fresh and satisfying. I’m very much a fan. In fact, I’ll be buying some fresher ingredients so I can have this more often!

Wilted Spinach Salad
Ingredients:

• Raw spinach
• Cherry or grape tomatoes, sliced into quarters
• Goat cheese
• Olive Oil
• Raspberry vinaigrette dressing
• Salt and pepper to taste

Instructions

1. In a medium sauce pan, heat olive oil over medium heat. I don’t really use measurement… I suppose about one teaspoon would be sufficient.
2. Once the oil is warmed, add handfuls of fresh spinach into the pan. Remember it will wilt down, so add a little bit more than you would add to a bowl if eating fresh.
3. Lightly sauté spinach until it is wilted. It will take on a dark green color, but won’t lose its firmness. Remove from heat and put into a salad bowl.
4. Crumble the goat cheese over the salad and add tomatoes. Drizzle the raspberry vinaigrette over the salad and toss. Salt and pepper to taste.
5. Enoy!

This salad is delicious because the sweetness of the dressing complements the bitterness of the cheese very well. The tomatoes taste excellent with it as well, and the pepper adds a bit of bite to the salad.

Filed under: Life, Recipes   |  3 Comments