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Italian Spinach Salad and Crispy Eggplant

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Italian Spinach Salad and Crispy Eggplant

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.

Italian Spinach Salad

Salad:

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

Dressing:

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.

151 comments

+ add your own
4:20PM PDT on Sep 5, 2014

yum

7:20PM PDT on Sep 1, 2014

Thanks- love recipes!!!!!

5:42PM PDT on Aug 31, 2014

Yum!

10:27AM PDT on Aug 30, 2014

yumE

6:11AM PDT on Aug 30, 2014

Thanks!

6:11AM PDT on Aug 30, 2014

Thanks!

3:44PM PDT on Aug 29, 2014

Thank you for sharing.

2:59PM PDT on Aug 28, 2014

did I miss something? where does the crispy eggplant come in???

2:45PM PDT on Aug 28, 2014

Yummy thanks.

1:38PM PDT on Aug 28, 2014

thanks

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
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