Ensalada Espinacho Sin Tocino! (Spinach Salad no bacon!)

Ingredients

  • Extra-virgin olive oil
  • Good quality balsamic vinegar
  • Fresh ground black pepper
  • Baby spinach
  • Sliced mushrooms (sautéed in butter)
  • 1 clementine, peeled and sectioned
  • Feta cheese
  • Pumpkin seeds
  • 2-4 sweet yellow or white onions cut in half and sliced thin (for caramelized onions)
  • Coconut oil, ghee, or butter (for caramelized onions)

Instructions

Mix together equal amounts of extra-virgin olive oil and a good balsamic vinegar.  Add a healthy dose of fresh ground black pepper.

Mix in the following:
baby spinach
sliced mushrooms (I like to cook them ahead of time in butter)
caramelized onions (if time to—it takes about 30-45 minutes for onions to caramelize—see below).
clementine
feta cheese
pumpkin seeds

Allow to sit for about 15 minutes and flavors to “marry”.

How to caramelize onions:
Coat a large iron skillet with coconut oil, ghee, or butter and heat.
Add the sliced onions and cook over medium-high heat stirring about every 8-10 minutes. If the onions start to burn add more butter or oil. Cook until onions are a dark rich brown color. Remove the onions add 3-4 tbsp white wine or water to the skillet and scrape up the dark brown glaze. Pour deglaze over onions.

Notes:

You can find high-quality, extra-virgin olive oil here.

Try natural & additive-free white wine here.

In Central PA, you can find butter here  and home-grown, organic vegetables here.

 

Comments are closed.