Instead of the spinach leaves remaining as whole pieces, these were chopped, according to the recipe. Hubby and I made a evening meal of this delicious dish, with some crusty bread on the side.
With each succeeding version featured in the spinach spiff-up article (I’ve already blogged about Blueberry Fields Spinach Salad and Waldorf Spinach Salad) Hubby always says, “This is the best one.” Don’t want to compare, but this salad certainly was over the top!
Spinach-Grape Chopped Salad
1/4 cup chopped walnuts
1 (6-ounce) package fresh baby spinach
1 cup seedless red grapes
1/4 cup crumbled reduced-fat feta cheese
1/4 cup bottled light raspberry-walnut vinaigrette
Heat chopped walnuts in a small skillet over medium-high heat. Stir constantly, 5 minutes or until walnuts are toasted and fragrant. Coarsely chop spinach and grapes; toss with feta cheese and vinaigrette. Sprinkle with walnuts. Serve immediately. Makes 4 servings. (Source: Southern Living February 2011).