Wilted Spinach Salad with Warm Garlic Balsamic Vinaigrette
Ingredients: SALAD: • 11 ounce package of washed organic spinach leaves • 1/2 cup of sunflower, pumpkin or sesame seeds, roasted • 1/4 cup of chopped green or red onions • 2 tomatoes, chopped • 1 avocado chopped DRESSING: • 3 cloves finely minced garlic • 1/4 cup balsamic vinegar • 2 tsp. honey • 1 tsp. salt • 1/4 tsp. black pepper • 1-1/2 cups extra virgin olive oil
For dressing, thoroughly combine the first five ingredients in a magic bullet or small blender to ensure that the garlic is chopped well and mixed in. Slowly drizzle oil in. Check it for taste - you may want more honey and/or salt in it. Pour dressing into a small pot and put on low heat and stir from time to time.
Prepare your seeds of choice by roasting in a 350 degree oven for 15 minutes or until roasted. Remove and set aside.
Place your greens in a large bowl and toss in onions and seeds.
When ready to serve, pour about half of the warm dressing over the spinach and toss. You may or may not need more. Put on a large serving platter and top with your meat of choice (I did roasted chicken, but you could do any protein like salmon or cod fillets, etc.) Garnish with avocados and tomatoes and serve at once.