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Spinach salad - vegetarian and gluten free

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  • agilityme
    replied
    You're welcome SuziQ!

    Kadi, I totally get not liking beets. I don't totally hate them, but the are not my favorite. For some strange reason I am craving them like crazy

    Lalarainbow, I recently planted some in my garden too. Hoping the baby leaves are better tasting than what I find in the grocery store

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  • lalarainbow
    replied
    that sounds great! I still have Swiss Chard in garden -and been using that in salads.. never thought of adding beets though..

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  • kadi
    replied
    This looks great! I've got all the ingredients except for the beets (because I hate them!), so will be trying it beet-free! Thanks for posting

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  • SuziQ64
    replied
    Thanks again for another wonderful recipe!!

    BTW, I love the photo! Thanks for sharing that too!

    Suzi

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  • agilityme
    started a topic Spinach salad - vegetarian and gluten free

    Spinach salad - vegetarian and gluten free

    1 C baby spinach leaves (washed and dried)
    1 Small bartlett pear (sliced thin)
    1 Carrot (cut into match sticks)
    1 Serving raw almonds (about 12) (chopped)
    1 Small beet (boiled, skinned and cubed)

    1 C cottage cheese
    Basil, dill and sea salt to taste

    -------------------------

    Mix cottage cheese, basil and dill together. Put in fridge.

    Place beet in pot, cover with water. Bring to a boil and then reduce heat and simmer for about 40 minutes. Rinse in cold water. Peel and cube when cool enough to handle.

    Toss spinach leaves, pears, carrots, beets and almonds and top with cottage cheese mixture.

    The earthy taste of the beets combined with the sweet of the pears and nutty almonds makes a really nice combo.

    Thanks to Diane M for giving me the idea to add basil and dill to cottage cheese

    Pam

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