Roasted Vegetable And Spinach Salad

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First prepare your Spinach, you’ll need a 6 ounce package of store bought fresh spinach. Wash the spinach and dry it throughly if you chose, then place in a large bowl for tossing later. You’ll also need to render one cup (raw) bacon. Slice the bacon into bite sized pieces and place in a saute pan on medium heat stirring occasionally until the bacon is crisp, drain the fat and set your yummy bacon aside for later.

I prefer a smokey bacon such as Nueske’s. Any bacon you enjoy will work fine. 

Warm Roasted Root Vegetables

1 Each      Fennel, Bulb, Medium Diced
1 Each      Red Onion, Medium Diced
1 Each      Radicchio, Large Diced
1 Each      Garlic Bulb, Individual Cloves Peeled
1 C           Red Potato, Medium Diced
3 Tbsp      Extra Virgin Olive Oil
1 Tbsp      Kosher Salt
1 Tbsp      Black Pepper, Fresh Cracked

Preheat oven to 450° Toss all prepared vegetables with olive oil, salt and pepper. Place on a baking sheet and roast in oven for 10 – 15 minutes or until all the vegetables are soft but not mush. Be sure to stir every five minutes to ensure even cooking. Once the vegetables are roasted and while they are still warm add them to the bowl of spinach, add bacon and toss. You now have a warm spinach salad with beautiful roasted vegetables, try with my Maple Balsamic Vinaigrette found here

The recipes you’ve viewed are tried and true personal favorites. I am a working chef, farmers market junkie and a personal midnight snack preparer. Feedback is always appreciated. I want to hear your success stories, suggestions on how my format can be improved and recipe requests are always welcome. Happy Cooking!

Cooking is like love.  It should be entered into with abandon or not at all.  ~Harriet van Horne


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