The following recipe is from an excellent cookbook and guide to eating a Vegetarian diet: The Complete Idiot’s Guide To Being Vegetarian – Second Edition. Try the recipe (outstanding), then grab a copy of the book. It’s filled with wonderful recipes you’ll use again and again, whether you’re vegetarian or not.
Baby Spinach, Grape, and Walnut Salad: A Vegetarian Recipe
2 TBS balsamic vinegar
3 TBS virgin olive oil
Freshly ground pepper
Pinch dried oregano
2 cups baby spinach leaves, washed
2/3 cup red grapes, seedless and sliced in half
1/4 cup raw walnut pieces
In a medium bowl, combine vinegar, olive oil, pepper, and oregano with a blender, mixer, or fork until thoroughly mixed.
Add spinach, sliced grapes, and walnuts to the bowl, and toss with vinaigrette. Serve on a chilled plate.
And a great tip from The Complete Idiot’s Guide To Being Vegetarian – Second Edition: To maintain your frozen vegetables’ nutrients, do not cook or zap them in a microwave. Instead, to thaw frozen vegetables for a salad, simply put the vegetables in a strainer and run hot water over them for about 30 seconds until they’re thawed.
I use the technique above each time I make Spinach Artichoke dip – works brilliantly!