Here is a nutrient-dense version of traditional spinach salad that is amazing in nutrition and taste! This salad is simply fabulous! Enjoy!…
Wilted Spinach and Basil Salad with Warm Balsamic Vinaigrette and Toasted Dulse Recipe:
Toasting the dulse, a mineral-rich booster food, creates a crunchy texture and flavor reminiscent of bacon. Nutritional yeast, another powerful booster food, is sprinkled on top of the salad. Gently wilting the spinach with the warm dressing makes it more digestible.
If Dulse is new to you, here is a great resource on what it is, its awesome nutritional value, and ways to use it:
http://www.mountainroseherbs.com/learn/dulse.php
Ingredients:
1/2 cup dulse pieces, loosely packed
3/4 cup pine nuts
12 cups baby spinach leaves
3 cups basil leaves, chiffonade cut
1/4-1/2 cup olive oil
1 pinch sea salt
1/3 cup aged balsamic vinegar
4 cloves garlic, finely chopped
2 Tbs nutritional yeast
Salt and Pepper, for taste
Directions:
1. Heat the oven to 350 F. Place the dulse on a baking sheet, lined with parchment paper. Place in the oven and toast for 10-15 minutes, until crispy. Set aside.
2. Place the pine nuts on a parchment-lined baking sheet and toast in the 350 F oven for 6-8 minutes.
3. Toss the spinach and basil leaves together in a large bowl. Drizzle with enough of the olive oil to lightly coat and sprinkle with a pinch of salt.
4. In a pan on medium-low heat, add the balsamic vinegar and garlic. Warm through for about 5 minutes and toss the spinach and basil with just enough dressing to coat.
Toss everything together to combine.
6. Crumble the dulse over the salad, and sprinkle with nutritional yeast and salt and pepper to taste.
Serve immediately.
YUMMY! 🙂
Recipe inspiration: December 6, 2012 by Bauman College
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