Spinach salad is always a welcome lunch or dinner come summer.Yet it's winter and what do you do? Winterize it. I also gave this an Italian twist with garlic, serving it on polenta rounds.
It's sauteing about sixteen ounces of already chopped baby bellas and sixteen ounces of spinach along with two cloves of chopped garlic and olive oil.
I also added one large chopped beefsteak tomato.
I felt I needed more flavor so I added some I Can't Believe It's Not Butter and a cube of Not Chick'n bouillon.
It cooked up nicely.
As this was cooking, I sliced the polenta into rounds and fried them on the grill.
I used I Can't Believe It's Not Butter for a more buttery flavor which I feel goes with polenta.
The taste was more intense than a simple salad. It was a delicious blend of veggies that worked well with the polenta. You could add pancetta to copy the bacon in the original salad if you want or chicken strips, soy or the real thing.
Nothing beats a spinach salad . Yet it's winter. Time to winterize it with heating up the ingredients and creating a hot tasty saute to warm you up.
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