Baby spinach saladSarah | 26.07.2009 | 18:55:03 | Views: 2378Fabulous with mushroom croquettes, lentil burgers or baked potatoes with tahina sauce, or in a big bowl for lunch. Ingredients Baby spinach leaves washed Pumpkin, cut into small squares and roasted Onion, red (sliced) or brown (sliced and fried) (Crumbled feta cheese for non fasting/vegans) Dressing Mix 1 tbs Balsamic vinegar 1 tbs Olive oil Cut the pumpkin into small cubes, coat in olive oil, then bake on a oven paper lined tray until pumpkin roasted. If using brown onion, slice and fry in a little olive oil. Allow the pumpkin and onions to cool, then mix the spinach leaves, pumpkin, onion, (cheese) and just before serving, stir through a little of the dressing to your taste. (Published in sections: Recipes :: ) |
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