Warm Spinach Salad
Contributed by: NAPSA
Winterize Your Summer Favorites; Introduce Kosher Salt To Your Repertoire
(NAPSA) - Like many Americans you may consider the final dog days of winter as a time to hibernate with a carton of ice cream, or as an inevitable time to add an inch to your waistline. It's hard to keep the weight off when the path to the gym is covered in snow or slush and your spouse made stew and your favorite warm dessert again. Yes, winter's cuisine, with its root vegetable stews and traditional roasts, is comforting on a cold night. But with spring around the corner and more fresh vegetables in your produce section, now is a great time to mix the best of both worlds-fresh and lite with warm and comforting. In this article we'll show you how to kick-up a spinach salad with a warm, hearty dressing and tell you where to get similar fresh "winterized" recipes.
Another benefit of these winterized recipes is that they call for kosher salt. And if you haven't introduced kosher salt to your home cuisine, now is the time and these recipes are a great start. For years kosher salt was a well-kept secret of chefs. But it is an easy way to add a gourmet flair to most any home cooked meal. It comes in three-pound boxes in virtually every grocery store, just look for that familiar Morton Salt Umbrella Girl.
Larry Piaskowy, Executive Chef at San Francisco's Indigo restaurant, recently appeared on national television to prepare warm spinach salad on FOX network's FOX & Friends and raves, "Morton Kosher Salt adds a clean, crisp flavor to your food. It jazzes up sauces and dressings, marinades and rubs and, when applied to meat, helps it to maintain its moisture; if you're not cooking with it at home, get started."
Here is a great way to start. This flavorful salad combines spinach, goat cheese, pears, dried cherries and is topped with warm bacon sherry vinaigrette.
- 1 lb. baby spinach
- 8 oz. fresh goat cheese
- 2 pears, diced
- 1/2 cup dried cherries
- 6 slices high quality bacon, cooked, cut in small pieces (reserve excess grease)
- 8 sprigs fresh thyme, cleaned
- 1 large shallot, minced
- 2 tbsp. extra virgin olive oil
- 1/3 cup sherry vinegar
- 1 tsp. each of Morton Kosher Salt and fresh ground black pepper or more to taste
Place the spinach, goat cheese, pears and cherries in a large mixing bowl. Season with Morton Kosher Salt and pepper.
Preheat a saute pan and add the reserved bacon grease and olive oil. Saute shallots and thyme for one minute. Add the sherry vinegar and remove from heat. Combine hot dressing and salad and mix thoroughly.
Adjust seasoning and serve immediately.