Spinach Is Back
If Americans love salad, they?re crazy about spinach. Nothing satisfies quite like a hearty, deep-green spinach salad. Rich in vitamins, minerals and anti-aging antioxidants, spinach has become a staple in U.S. crisper drawers. Its assertive flavor is an ideal carrier for smoky, salty and sweet flavors ? hence, the classic favorite spinach salad with warm bacon dressing, a spinach salad garnished with blue or feta cheese or one with honey roasted nuts. It?s time to treat the family to their favorite spinach salad again. And while spinach salads promise to remain in style, don?t forget other satisfying spinach dishes that are welcome additions to any menu:
n Saut? fresh spinach with onion in a little olive oil, just until wilted.
n Boost flavor, nutrition and color to any pasta dish by tossing fresh baby spinach leaves with hot cooked penne or rigatoni, olive oil, crushed garlic, red pepper flakes and Parmesan cheese.
n Add fresh spinach leaves to boost flavor, texture and nutrition to any deli sandwich.
n Stir chopped fresh spinach into chicken noodle, minestrone or bean soup.
Elsie?s Spinach Salad
This classic features family favorite flavors. Toss, serve to four hungry people and enjoy.
Serves: 4
2 10-ounce packages
Fresh Express
Spinach
2 hard cooked eggs,
quartered
6 slices bacon, cooked
crisp and crumbled
4 tablespoons grated
Parmesan cheese
1 to 1 1/2 cups of your
favorite Caesar
dressing, reduced fat
or nonfat
Place spinach, eggs, bacon and Parmesan in large bowl; add dressing and toss. Serve immediately on chilled salad plates. For extra flavor, add mushrooms and red onions.
Downtown Simmered Spinach
This is sure to become a favorite side dish. Fresh spinach, mushrooms, garlic and green onions are saut?ed in olive oil and simmered briefly in a dried tomato-boosted chicken broth.
Serves: 4
2 teaspoons olive oil
1 cup sliced mushrooms
1/2 thinly sliced leek or
4 sliced green onions
1 clove garlic, finely
chopped
1/4 cup reduced-sodium
chicken broth
1 10-ounce package Fresh
Express Spinach
1 tablespoon thinly sliced
sun-dried tomatoes,
drained
1 teaspoon soy sauce
In large skillet, heat oil over medium heat; cook mushrooms and leeks about 5 minutes, stirring, until tender. Add garlic; cook 30 seconds. Add broth, bring to a boil; add spinach, cover and reduce heat to medium. Simmer 3 to 5 minutes, until spinach wilts and is tender. Stir in tomatoes and soy sauce. Season to taste with salt and pepper. Serve warm.