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Spinach Salad Recipe !


Another recipe from my cooking classes
Recipes from my cooking classes

500 ml halved cherry tomatoes

50 ml Nativa Organics

Extra Virgin Olive Oil, divided

7ml chopped garlic

5ml coarsely chopped fresh thyme

15ml coarsely chopped parsley

salt & fresh ground pepper

4 slices multigrain bread, torn into 1
inch pieces

1.5 ml packed bay spinach

15ml white vinegar

4 eggs

2 green onion


Pre heat your oven to 425 F Toss in
tomatoes with 30 ml oil,garlic herbs & season with salt &
pepper. Scrape mixture into an over proof baking dish large enough to
hold them in a single layer. Roast for 25 minutes, shaking dish
occasionally, until the tomatoes are shrivelled & slightly
caramelized around the edges. While your waiting on that toss the
bread cubes with the remaining 30 ml oil & season with salt.
Place them on baking sheet. Remove the tomatoes from oven & place
bread cubes in oven Bake for about 10 minutes, turning them once
until there golden. Then set them aside. Divide spinach among 4
plates. top with roasted tomatoes, spooning any juices over top. Top
each salad with a few croutons. Fill a large pot with with water ,
add vinegar & bring to a boil over high heat. Crack an egg into a
small ramekin. slip 1 egg in at a time & reduce heat to low. Let
eggs poach for 3 to 4 minutes until white is set but yolk is still
liquid. Use a spoon to individually remove eggs from the water. Place
an egg on top of each plate. Sprinkle with green onions !

Prep time 15 minutes

Serves 4

ENJOY !!!!!

Aug 09, 2011 @ 10:02 am

1 Replies


Spinach Salad

What's Nativa Organics?
Apr 05, 2016 @ 08:12 pm

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