Dinner Spinach Salad
Dinner Spinach Salad

My handsome hubby Stan grows the most scrumptious spinach in our garden! I wanted to find a way to use those lovely green leaves.  I created this ‘salad’

It actually is more than a salad, I will say, it would be considered an elegant meal, though not difficult to make at all and very gourmet-like.

It could also be served as an elegant side salad to impress any guest.

It is so satisfying and the flavors are incredibly complimentary that it is one you will want to make time after time as a regular all through the seasons. 

 



Dinner Spinach Salad

Ingredients

1 large sweet onion (Vidallia if available)

2-3 Tbl. butter

 1/2 tsp sugar

10-12 oz. package of  spinach leaves

1 can Northern beans, drained & rinsed (these add a rich butter flavor.  Even if you don’t care for beans, give this a try)

1 roasted red bell pepper, cut into strips, then in half or thirds

4-8 oz. feta cheese, crumbled (depending on taste)

1/2 cup toasted slivered almonds

1 can mandarin oranges, drained – save the juice

 Dressing:

Juice from mandarin oranges

1 tsp. prepared mustard

1/2 tsp. sugar

1/2 tsp. roasted garlic seasoning optional

1/3 cup rice vinegar

3/4 tsp. Montreal Steak seasoning

1/2 tsp. Emerills seasoning




Directions:

First, slice the onion thin and then in half.  Place in large fry pan with the butter.  This will seem a lot, but it will shrink tremendously.Dinner Spinach SaladContinue cooking till the onions begin to wilt. translucent and begin to brown, then add in the sugar. 

This step brings out the natural sugar in the onions for a sweet and surprisingly wonderful taste.Dinner Spinach SaladContinue to caramelize the onion, cooking over med heat till soft and golden; keep warm.

In a large bowl combine the rest of the salad ingredients OR make individual salads according to desired salad ingredients.

Whisk together the dressing ingredients and serve over the salad, a little at a time till desired strength.

Arrange warm onions on top of salad.

Serve immediately.

Recipe by Carrie Groneman,

Copyright Carrie Groneman, A Mother’s Shadow

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