It’s always a great time for a spinach salad and when it is your main meal for a summer night’s dinner, adding some healthy extras to the mix makes it filling and satisfying. Our latest addition to our salad menu …
Wine Country Salad
Fresh spinach leaves
Hard Boiled Egg
*This recipe used Sonoma Harvest D’ Anjou Pear White Balsamic Vinegar
Rinse spinach and pat dry. Cook bacon and let sit to cool then break up into pieces. Cut sweet potato into thin slices and grill. Saute mushrooms and let sit. Once all ingredients are ready, place into large bowl and toss. *Optional* Slice and grill filet mignon and add to salad.
As always, I love hearing from you. Please tell me what you think of this latest recipe. Happy Summer.