Warm spinach salad

Name: Warm spinach salad
Cuisine: American
Ingredients: 2 Tbsp butter; 1 x 300 g packet baby spinach; ½/ chorizo sausage, sliced; 6 sun-dried tomatoes, chopped; 1 x 125 g punnet sugar snap peas; 2 smoked chicken breasts, cubed; 1 wheel feta cheese; 1 orange or red pepper, chopped; 1 avocado, cubed; 2 Spring onions, Chopped; ¾ cup coconut milk; 2 Tbsp olive oil; 3 Tbsp white vinegar; 1 tsp crushed garlic; 1 Tbsp freshly minced ginger; 1 Tbsp poppy seeds; 1 Tbsp toasted sesame seeds; 1 tsp Dijon mustard; juice of ½ lime; zest of 1 lime; Salt to taste; pepper to taste; 1 tsp xylitol (optional)

6 steps

Updated at: Wed, 16 Aug 2023 20:34:06 GMT

Ingredients

4 servings

Salad

2 Tbspbutter

1 x 300gbaby spinach

0.5chorizo sausage

sliced

6sun-dried tomatoes

chopped

1 x 125gsugar snap peas

2smoked chicken breasts

cubed

1 wheelfeta cheese

Poppy, Lime and Ginger Dressing

¾ cupcoconut milk

2 Tbspolive oil

3 Tbspwhite vinegar

1 tspcrushed garlic

1 Tbspginger

freshly minced

1 Tbsppoppy seeds

1 Tbsptoasted sesame seeds

1 tspdijon mustard

1 tspxylitol

Instructions

Salad

Step 1

Melt the butter in a large saucepan or frying pan and saute the spinach until just wilted.

Step 2

Place the warm spinach in a serving dish.

Step 3

Saute the chorizo and sun-dried tomato in the same pan on medium for about 1 minute.

Step 4

Stack the other salad ingredients on top of the warm spinach and finally top with the warm chorizo and sun-tomatoes.

Step 5

Serve with the dressing on the side.

Dressing

Step 6

Blend all the ingredients together and smother the first chicken salad that dares to come your way! Or refrigerate until such a time of awesomeness arrives. This dressing keeps well in the refrigerator for up to a week.