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Italian Spinach Salad and Crispy Eggplant

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Italian Spinach Salad and Crispy Eggplant

Italian Spinach Salad

Simple and delicious this salad is super as a side or just on its own. The softness of the baby spinach goes well with the creaminess of the Caesar and the crunch of the sunflower seeds.


11 cups( packed) baby spinach
1/2 cup roasted salted sunflower seeds
1/3 cup parmesan cheese, shredded


1 ½ teaspoon red wine vinegar
2 teaspoons lemon juice
1 1/2 tablespoons parmesan cheese (powdered works best)
1 egg
1/2 teaspoon Worcestershire sauce
¼ teaspoon garlic, fresh minced
½   teaspoon salt
Dash pepper
3/4 cup olive oil

  • Place spinach in salad bowl and top with seeds and cheese.
  • Make dressing by adding all ingredients to a measuring cup or bowl, except for oil and slowly whisk in the oil until it thickens slightly.
  • Just before serving toss on dressing.

Serves: 6-8

Cooking time: 15 minutes

Up Next — Crispy Eggplant Recipe

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Sara, from Institute of HeartMath

Sara Childre is President and CEO of the non-profit Institute of HeartMath. Since 1991, Sara has helped oversee and develop HeartMath trainings, educational products and scientific programs. She was appointed vice president and CFO of the institute in 1992, then president and CEO in 1998.


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8:54PM PDT on Mar 19, 2014

Thanks for the Recipes.

4:16AM PDT on Jun 1, 2013

Good recipes thanks for sharing

1:36AM PDT on May 14, 2013


5:11PM PDT on Jul 30, 2012

A favorite! YUM!!!

10:24PM PDT on Jul 1, 2012

yum! i love eggplant...and vegenaise too!

2:53AM PDT on Jun 20, 2012

Wow. What tasty looking recipes. Thank you.

6:53PM PDT on Apr 25, 2012

Stop making me drool!

9:02AM PDT on Apr 17, 2012


10:29AM PDT on Apr 2, 2012

I will definately try the eggplant recipe. Thanks

10:51AM PDT on Mar 27, 2012


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