Filed Under: north-american, snack, stir-fry, Under 20 Mins, Vegetables

Spinach Salad with Sun-Dried Tomatoes

Get your protein and your greens all in one fresh salad

April 8th, 2012

Prep Time
20 minutes
Cook Time
40 minutes
  • 1 pound fresh spinach or baby spinach leaves
  • 1 cup roasted red peppers (a 12-oz jar, roughly 4 red peppers), drained, and blotted dry with paper towels
  • 1 can 15-oz chickpeas, drained and rinsed
  • 4 to 5 ounces feta cheese, crumbled
Sun-Dried Tomatoes
  • 3 to 4 tablespoons extra-virgin olive oil
  • 10 to 12 sun-dried tomatoes packed in oil, drained, and cut into julienne strips
  • 2½ tablespoons minced garlic
  • ⅔ cup balsamic vinegar
  • 1 teaspoon salt, or to taste
  • ⅓ teaspoon freshly ground black pepper
  1. If using large spinach leaves, tear stems from leaves and discard stems. Toss large leaves or baby spinach into a sink and add cold water to cover. Swish leaves with your hands to remove dirt. Lift out leaves and place in a colander or salad spinner to remove excess water. Arrange spinach leaves in salad bowl.

  2. Cut roasted peppers into thin julienne strips. Arrange on spinach leaves, along with blanched chickpeas. Sprinkle crumbled feta cheese over salad.

  3. Heat a heavy saute pan or wok, add several tablespoons of oil, heating until very hot but not smoking. Toss in sun-dried tomatoes and garlic, stir-fry for 10 seconds, until very fragrant. Add vinegar, and heat until very hot.

  4. Slowly pour remaining oil and continue heating. Once dressing is very hot, add salt and pepper to taste. Carefully drizzle over spinach salad and serve immediately.

Spinach Salad with Sun-Dried Tomatoes

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