Tuesday, September 24, 2013

Pasta and Spinach Salad



I'm being very creative with our  meals these days.

That translates to this:  "Wow!  I really need to go to the grocery store!"

Honestly, who enjoys that job?

Going to the grocery store?

I really don't.

I've been in this position before; where I really need to go, but it's gotten so bad, and we need so much stuff, that I don't really want to go.

So I'm challenging myself:  how creative can I be with what we have!

This won!

On Sunday, driving home from church, I came up with this lunch special!

Because this is based on what you have, or don't have, the amounts and ingredients are only suggestions!
Pasta and Spinach Salad

8 oz pasta, cooked
grape tomatoes
olive oil
salt and pepper
onions, sliced
butter
balsamic vinegar
sugar
grilled chicken
Parmesan cheese, fresh grated
balsamic vinaigrette dressing

Preheat the oven to 425 degrees.

Line a small cookie sheet with foil.

Toss grape tomatoes with olive oil and season with salt and pepper and place on the baking sheet.  Roast the tomatoes until they are "popped open" and browned a bit.

In a sauté pan, heat a smidge of butter and a tablespoon or so of olive oil together.  Add the sliced onions and cook over medium heat until golden brown.  Add it 3-5 TBSP, or so, of vinegar and 1-2 TBSP of sugar.  Stir constantly until the vinegar is evaporated and sugar has caramelized on the onions.  Remove from the heat.

In a large bowl, add the spinach, grated cheese, and any left over chicken. 

Drain the pasta well.

Toss the pasta and onions with the salad greens.  Top with the roasted tomatoes and drizzle with your balsamic vinaigrette, if desired.  The eat of the cooked pasta sort of "wilts" the pasta, which we like.  My cherubs love wilted spinach (when it's wilted from heat, not from being old!)

We desired.  This was a delicious lunch!



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