Gosh, I love warm spinach salads. How about you?
This warm spinach salad is super-duper easy to make and a great side dish to any meat entrée. Mr. E and I already made it twice this month and I’m making it one more time for you!
Knowing it was going to be one of those “insane” weeks, I grabbed a bag of spinach on my last shopping trip. Yep, you heard me right. Spinach. Well, I grabbed wine too but this story is about spinach. You see, I am covering for a client on vacation and between getting my work done and her work done, I figured my STRESS-O-METER would go through the roof. So when things get rough, I go to the grocery store.
I’m not kidding!
- To buy comfort food
- To buy easy-to-cook things
- Okay and to buy wine. Geez.
But…the mineral magnesium was on my thoughts, too. If you read my post earlier this week on STRESS and taming CORTISOL, you may note that I mentioned magnesium. Good ole magnesium. Not something most people ever think about. Except me. Well, truth be told, it helps to calm the nerves by keeping your body in a state of relative ease. Not getting enough magnesium may trigger migraine headaches in some people and lack of it can actually make you feel fatigued. We don’t want that. And with a week like this I need all the help I could get.
Just one serving spinach provides a GREAT Source of magnesium. So I grabbed that bag of spinach and made this delicious salad. Hope you do too! Click here if you don’t see the recipe.
Best to prepare this salad right before serving. Its meant to be warm and slightly crisp. Enjoy!
- 1 8 ounce bag of fresh spinach leaves (baby leaves are best)
- 2 tablespoons extra virgin olive oil
- 1 medium red onion, cut into 1/3 inch thick wedges
- 1 4 ounce package Feta cheese, coarsely crumbled
- 4 tablespoons Balsamic Vinegar
- 1 apple, cored and cut into thin slices
- Salt and Pepper to taste
- Place spinach in a large bowl. Set aside.
- Heat 1 tablespoon of oil in a large skillet over high heat. Add the onion and saute for about 6 minutes or until browned then transfer to the bowl with the spinach.
- Add the remaining one tablespoon of oil to the skillet and add the cheese. Leave aside a tablespoon or so. Stir to melt slightly, about one minute.
- Stir in vinegar. Add salt and pepper. Pour over the spinach add the apples. Toss until well combined.
- The spinach should wilt just slightly. Use the reserved feta to sprinkle a little on top for presentation.