Polenta and Spinach Salad Recipe

Polenta and Spinach Salad Recipe

David and I love spinach salads, and finally…finally…Sophia does too! Of course the secret of toddler acceptance is the super tasty but easy dressing, below. The fried polenta makes it hearty and a simple dish to make during any season. A quick and inexpensive dish, mind you…with mounds of polenta left over…so freeze it, and use it for a night that you feel lazy! This serves 2-3 adults. I typically don’t like salad for leftovers because it never saves well, so just double or triple the recipe if you need to serve more.

Here’s what you need:

• 6 cups chopped spinach
• 1 1/2 pounds trimmed green beans
• 1/4 cup olive oil
• 1 1/2 tablespoons balsamic vinegar
• 1/2 teaspoons Dijon mustard
• 3 tablespoons fresh basil, chopped
• 6 ounces pecan halves
• 6 ounces Parmesan cheese, shredded
• small bunch of chives, chopped

Here’s how you make it:

• Steam green beans…I put them in a bowl in the microwave, covered in plastic for 3 minutes.
• Put spinach in a large bowl mixing bowl. Combine oil, vinegar, mustard and basil in a small bowl and mix into spinach. Plate spinach and sprinkle salad with pecans, parmesan cheese and chives.
• Put green beans on top of spinach.
• Make polenta according to instructions (hint: use veggie stock instead of water for a tastier polenta). form into patties and fry in pan using olive oil or butter.
• Top with provolone cheese and serve alongside the salad.