EMAIL THREAD

i love spinach

hi!

Does anyone have any good recipes??

Mon. Mar 6, 8:39pm

can't go wrong with spinach salad!

1 bag fresh baby spinach
1/4 - 1/3 cup Trader Joe's Champange Pear Gorgonzola Vinegarette
1 granny smith apple (thinly sliced and tossed in absorbic acid or fruit fresh (tm) to keep them from browning)
1/2 cup pomegranite seeds (when in season) or can use dried cranberries or fresh blueberries or fresh strawberry slices
2 oz sliced or slivered almonds

Toss together in a large bowl and serve! (serves 4-6 depending on how much salad everyone's in the mood for) Your friends will think you are a culinary school graduate and your family will sing your praises! ;-)

Seriously it's a terrific salad and no other greens taste 'right' but spinach :-)

Monday, March 6, 2006, 9:18 PM

Do they have to be diet friendly? I know plenty that aren't!

-Star

Monday, March 6, 2006, 9:29 PM

Oooh, that salad sounds good! Thanks for sharing.

Monday, March 6, 2006, 9:34 PM

I like to take 4 oz of chicken breast, pound it out, and put a little bit of cheese and spinach on the breast, roll it up, then sautee it with a little bit of oil. Then I take the yummie bits, add a little bit of flour and some chicken broth, and make an even more sauce. Serve that over some brown rice. If you want to kick it up, add some chilli powder! YUUM! :)

Monday, March 6, 2006, 9:35 PM

My favorite spinach salad is the simplest - add cranberries and crumbled blue cheese. I don't use a dressing since the cranberries and blue cheese add a lot of taste.

Monday, March 6, 2006, 10:06 PM

I love spinich too!

I throw it into everything: canned soups (minestrone, vegetable beef, etc), scrambled eggs, cooked rice, pasta dishes. It adds vitamins, a shot of color and a little delish flavor to a ton of foods!

Tuesday, March 7, 2006, 12:16 AM

here's a simple one:

Use a tiny bit of veg oil OR a non-stick pan to saute the spinach with a 1 clove of minced garlic until wilted, but not dis-colored. Sprinkle on a small amount of sesame oil (use the dark kind--it has more flavor, so you use less).

Sprinkle on a little salt and eat! ;-) yum

Tuesday, March 7, 2006, 10:43 AM

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