Simple Spinach Salad

With Patricia Altomare

Pat Altomare of Pat’s Kitchen shows you an easy way to use your fresh spinach from the Farmer’s Market or your garden to prepare a simple yet elegant spinach salad. She uses regular spinach, not baby spinach, which requires removing the “twigs” or spine from the leaves. The dressing is a low calorie blue cheese dressing that packs all of the flavor but far less of the calories.

Ingredients

1 bag spinach, washed & dried, stems removed
3 hard-boiled eggs, sliced
4 strips crisp bacon
1 cup sliced fresh mushrooms
1 pint cherry tomatoes, halved

Instructions

1. Tear spinach leaves into salad bowl.
2. Put in tomatoes, eggs, mushrooms.
3. When ready to serve, toss with desired dressing and top with crumbled bacon pieces. Note: Good with a creamy ranch dressing.

Recipe courtesy of Pat Altomare, Pat’s Kitchen, 2010.

Food Columnist, Eagle-Tribune Pat writes the weekly food column, “Pat’s Kitchen.” The focus is on home cooking and family recipes. According to Pat, the column is “not just cooking and recipes. It’s become personal between the readers and myself and I try to make it informative and interactive.”