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I just made this up the other day and I loved it. It’s a “hot veggie salad”, of sorts. But because I made it up as I went a long, I don’t have the best measurements for how many ingredients you need….sorry…you’ll have to figure that out on your own.

Here’s What You Need:

For the salad –

  • Mixed field greens (enough to cover the bottom of plate – so you’ll have to figure out how much you need based on how many plates you are making)
  • Sliced tomatoes (3 or 4 slices per plate)
  • Frozen Spinach (10 oz bag or bigger)
  • Olive Oil (You’ll need this for cooking and for the dressing recipe provided below)
  • Red Pepper – chopped (1 for every 10 oz bag of spinach you might use)
  • Yellow sweet onion – diced
  • Garlic – minced (2-3 cloves)
  • Artichokes – quartered (canned is easier)
  • shredded cheese (I use a vegan substitute)

For the dressing –

  • Olive oil (about 1/2 a cup)
  • white balsamic vinegar (about 1/4 of a cup)
  • 1 tablespoon honey – give or take
    (add salt and pepper for flavor)

How To Prepare:

  • Put a bed of mixed field greens on a dinner plate
  • Slice a tomato and put 3-4 slices of tomato on the bed of greens
  • Sprinkle tomatoes with cheese
  • Microwave frozen spinach per package instructions
  • Cover bottom of a pan with olive oil – maybe a tablespoon
  • Dice onion and cook in the pan for a few minutes until they soften
  • Add minced garlic
  • Put microwaved spinach in the pan
  • Chop red pepper and add to the pan
  • Add quartered artichokes to the pan and cook the spinach, onion, garlic, pepper and artichoke for ten minutes until well mixed and hot – mybe another ten minutes so that peppers begin to soften.

Put a heaping scoop of the hot vegetable mix on the bed of mixed greens, tomato and cheese. The cheese should begin to melt a little. Add dressing…


(Note: This salad is filling enough that it should be served as an entree.)