Warm Spinach Salad with Maple and Balsamic Vinaigrette

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4 servings Easy
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Ingredients (8)

  • 3 cups fresh baby spinach leaves
  • 1 cup of whole wheat croutons
  • 12 kalamata olives (pitted), halved
  • 1 baby zucchini, unpeeled, sliced thinly
  • 3/4 cup egg plant, sliced thinly (unpeeled)
  • 6 sun dried tomatoes (packed in oil), sliced julienne
  • 2 Tbsp fresh grated parmesan cheese (optional)
  • Dressing: ¼ cup maple syrup ¼ cup balsamic vinegar ¼ cup extra virgin olive oil

Summary

This recipe is quick and easy to make. Its an adaptation of favorite salad from a bistro I used to work at. The chef would never give me his secret recipe, but this is pretty darn close!

Instructions

  1. 1In a sealable container, combine all dressing ingredients and shake well. Set aside.
  2. 2In a non-stick pan, over medium high heat sauté eggplant and zucchini 3-4 minutes or until tender.
  3. 3Add sun dried tomatoes, olives and croutons; mix well.
  4. 4Reduce heat. Shake dressing, and then pour over ingredients. Toss well to coat ingredients. Continue to cook for another 1-2 minutes
  5. 5Serve warm ingredients on bed of baby spinach leaves.
  6. 6Pour any remaining dressing from pan over salad and garnish with fresh grated parmesan cheese (optional)
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