Why I chose this recipe:
Over the past year I have become obsessed with spinach, whether in salads, entrees, or sautéed with lots of garlic. I serve my family this spinach salad two to three times a week, literally. (Don’t the experts say it may take serving your child something twelve times before they actually learn to like the food? Well, I hope this works and doesn’t backfire.)
My Every Day Spinach Salad can be served all year long. I mix it up with the vinaigrette I choose to dress the salad with or the cheese I add for a pop of flavor. For this recipe I have chosen to use my homemade QCK Maple Balsamic Vinaigrette, and I always throw in my homemade QCK Roasted Pecans and Almonds, which can be made ahead for easy salad preparation. So embrace this superfood, try this salad and !
Ingredients
10 oz. Fresh baby spinach
1 cup Shaved Parmesan
½ cup Fresh Raspberries
1/3 cup Dried Cherries
½ cup QCK Roasted Pecans and Almonds
QCK Maple Balsamic Vinaigrette.
Directions
Place spinach in large serving bowl.
Adorn with parmesan shavings, raspberries, dried cherries and roasted pecans and almonds.
Cover with plastic wrap and refrigerate until ready to serve.
When ready to serve, drizzle with QCK Maple Balsamic Vinaigrette and toss to lightly coat spinach. Serve extra dressing along side salad in case others want more.