+

Warm Spinach Salad with Maple and Balsamic Vinaigrette

Sign up to save this recipe to your profile Sign Up Now ›
4 servings Easy
Total:
0 Ratings 

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
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Warm Spinach Salad with Maple and Balsamic Vinaigrette

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)
Load Comments

Recommended from Chowhound

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France
Chow with Me

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France

by Hana Asbrink | My latest haul. Welcome to Chow...

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More
Guides

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More

by Dan Koday | You ever notice how a great marinade can instantly elevate what otherwise would end up as a pretty...

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing
Spotlight

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing

by Eric Silverstein | By Eric Silverstein Chef Eric Silverstein is the founder and owner of The Peached Tortilla in Austin...