This was always one of my Dad’s favorite dishes. But the difference here is, there’s no bacon fat to create inflammation in your body– just wholesome spinach and vegetables. This recipe courtesy of The Vegan Table Cookbook.
Warm Spinach Salad
- 12-14 ounces baby spinach, washed and dried
- 1 medium red onion, thinly sliced
- 1 cup coarse;y chopped pecans
- 1/4 cup cold pressed avocado oil Buy
- 1 garlic clove, pressed
- 1 cup balsamic vinegar
- 1 tablespoon molasses
- himalayan salt and pepper to taste
- salad bowl
Combine spinach, red onion, and pecans in a large bowl.
In a small saucepan, warm avocado oil and add pressed garlic, allowing the flavor to diffuse. Do not fry. After a few minutes, add the vinegar and molasses. Whisking constantly, bring up the heat of the oil to marry the flavors together. Remove from heat and cool until just a little warm.
Pour the dressing over the spinach and serve immediately. You can also add shitake mushrooms to this salad for a great variation.