Thursday, October 29, 2009
Vegan MoFo Day 29: Italian Spinach Salad
Almost every day for lunch, I'll eat something small with a side salad of spinach and shiitake dressing. And that gets boring every day. So the other day for dinner, I decided to make something a little different, but still simple, so I don't get off the spinach bandwagon completely. A little variety to help me keep going strong.
And it's basically this: baby spinach, marinated artichoke hearts, roasted and salted pine nuts, extra virgin olive oil, and fresh pepper. The cool thing about this side salad is that you could easy eat this as a giant salad for lunch-- the pine nuts give you some protein and the artchokes are rich enough to fill you up. Plus, it's super tasty.
I found marinated artichoke hearts at Kroger-- it's hard to find ones not marinated, but they're really good. They are lightly seasoned with some Italian herbs and sit in a jar of olive oil. They really gush with flavor. Roasted pine nuts are pretty easy to find. I think you can get them in bulk at Whole Foods, or Kroger has little bags of them in their baking section. Anyway, try it out. It's a great salad.
OH! P.S. That top chef challenge was VEGETARIAN, not vegan. I always thought Natalie Portman was vegan!?! Sell out.
I read since then she's become vegan, though.
Subscribe to: Post Comments (Atom)
Post a Comment