Tuesday, March 24, 2009

Spinach Salad

For any salad lovers out there, this is my favorite go-to salad for entertaining, it's dark, colorful, rich, and sooo yummy. I love these flavors together!

10 oz. fresh baby spinach, chopped into bite-sized pieces
1 palmful sundried tomatoes
1/3 C. shredded carrot (optional)
1/3 C. shredded sharp cheddar cheese
1/4 head of purple cabbage, sliced very thin
1/4 C. parmesan
1/4 C. diced cooked chicken or ham (optional)

Toss spinach, sundried tomatoes, carrot, cheddar, and cabbage together. Top with parmesan and chicken/ham. Serve with assortment of dressings (I recommend raspberry vinagrette, Light Ranch, Italian, and Thousand Island) and bowl of parmesan garlic croutons.

Yield: 10-12 servings

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