Baby spinach saladSarah | 26.07.2009 | 18:55:03 | Views: 2093
Fabulous with mushroom croquettes, lentil burgers or baked potatoes with tahina sauce, or in a big bowl for lunch.
Baby spinach leaves washed
Pumpkin, cut into small squares and roasted
Onion, red (sliced) or brown (sliced and fried)
(Crumbled feta cheese for non fasting/vegans)
1 tbs Balsamic vinegar
1 tbs Olive oil
Cut the pumpkin into small cubes, coat in olive oil, then bake on a oven paper lined tray until pumpkin roasted.
If using brown onion, slice and fry in a little olive oil.
Allow the pumpkin and onions to cool,
then mix the spinach leaves, pumpkin, onion, (cheese)
and just before serving, stir through a little of the dressing to your taste.
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