Spinach, Orange and Almond Salad
2 tablespoons canola oil
1 medium yellow onion, thinly sliced
2 teaspoons Dijon mustard
2 tablespoons honey
3 tablespoons rice
wine vinegar
1/2 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 oz washed, torn spinach leaves
¼ cup canned roast pepper strips
1/4 cup crumbled feta cheese
1 orange, cut into segments
1/4 cup toasted sliced almonds
In a medium sauté pan over medium heat add oil. When oil is hot add onions and cook, stirring occasionally until onions release their natural sugar and become golden brown, about 20 minutes. To make dressing: In a small jar or pint container with a lid add mustard, honey, vinegar, oil, salt and pepper. Place top on container and shake to combine.
In a large mixing bowl add spinach, roasted pepper, feta and 2 tbsp. dressing. Toss to combine. Garnish with caramelized onion, orange segments and toasted almonds.
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Recipe of the Week
Zucchini Parmigiana
1/2 cup dry bread crumbs
1/2 cup grated Parmesan cheese
1/2 clove garlic, minced
1/2 teaspoon chopped fresh basil
1/4 teaspoon dried oregano
1-1/2 large zucchinis, sliced
2 large eggs
1-1/2 cups ricotta cheese
2 tablespoons fresh parsley, chopped
1-1/2 cups tomato sauce
1 cup shredded mozzarella cheese
Preheat oven to 375 degrees F. Lightly grease a medium baking sheet.
In a shallow, medium bowl, mix bread crumbs, Parmesan cheese, garlic, basil, and oregano. Set aside 2/3 cup of the mixture. Place 1 egg in a small bowl and whip until blended. Dip zucchini slices in the egg, then coat with the bread crumb mixture. Arrange coated slices on the prepared baking sheet, and bake 12 to 15 minutes in the preheated oven, until lightly browned.
In a medium bowl, mix ricotta, parsley, and the remaining egg. Spread 1/2 the tomato sauce in the bottom of a 9x13 inch baking dish. Layer with 1/2 the zucchini, 1/2 the ricotta mixture, and 1/2 the mozzarella cheese. Repeat layers, and top with remaining bread crumb mixture.
Bake 45 minutes in the preheated oven. Serve warm.
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