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Loading...Italian Spinach Salad and Crispy Eggplant
- Sara, from Institute of HeartMath
- March 18, 2012
- 2:30 pm
- 56 comments
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.
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
Read more: All recipes, Appetizers & Snacks, Diet & Nutrition, Eating for Health, Family, Food, HeartMath Kitchen, Home, Simply Healthy, Soups & Salads, Vegetarian, eggplant, HeartMath, HeartMath Kitchen, spinach, spinach salid, vegetarian, vegetarian recipes
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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56 comments
+ add your ownty
A favorite! YUM!!!
yum! i love eggplant...and vegenaise too!
Wow. What tasty looking recipes. Thank you.
Stop making me drool!
yum
I will definately try the eggplant recipe. Thanks
mmm...
ty
yummm
This looks delicious! Never thought of serving eggplant with ranch dressing before. We'll see how it turns out because I am definitely making this!
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