Monday, April 26, 2010

Spinach Salad and A Kitchen Note

Simple Spinach Salad

4 cups flat spinach (washed and dried with stems snipped off)
1 2.2 oz. can sliced ripe (black) olives
4 oz. part skim mozzarella cheese

Place one cup of spinach on each of four plates. Shred or cube mozzarella cheese and add 1 oz. of cheese to each salad. Divide ripe olives among the four salads. Drizzle the olive juice onto salads as a dressing and serve.

Kitchen Note:

I hope you've tried and enjoyed this healthy spinach salad!

If you didn't try it merely because you don't like black olives or mozzarella cheese, this might be a good time to tell you that any recipe offered can be altered to your liking. Prefer green olives? Then use them! Don't like onions? Scratch them from the recipe!

Cooking isn't about following recipes to the T so we'll all get the exact same result. It's using a recipe as an guide. Changing it to suit your taste preferences is fine. Feel free to go wild and don't ever be afraid to experiment in the kitchen!

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