Creole Spinach Salad
photo by David J Rust
- Ready In:
- 35mins
- Ingredients:
- 15
- Serves:
-
2
ingredients
- 3 ounces bacon (thick slice, diced)
- 2 ounces celery (chopped)
- 4 ounces vidalia onions (frenched or cut radially)
- 4 ounces green bell peppers (chopped)
- 3 garlic cloves (minced)
- 2 tablespoons extra virgin olive oil
- 3 ounces andouille sausages (sliced into half-circle rounds)
- 1 teaspoon balsamic vinegar
- 1 1⁄2 teaspoons molasses
- 1 tablespoon cilantro (fresh, chopped)
- salt and black pepper
- 4 ounces spinach (fresh leaves, stems removed)
- 3 1⁄2 ounces lump crabmeat
- 1 ounce slivered almonds
- 1 ounce feta cheese
directions
- To prepare, macerate the minced garlic in the extra virgin olive oil for at least 15 minutes, preferably while preparing the remaining ingredients. Set aside.
- In a skillet, preferably non-stick, render the fat from the bacon over medium heat. This will take about 5-10 minutes. When the bits of bacon are cooked, remove them and set aside, leaving the hot fat in the pan.
- Add the celery, onion, and green pepper and saute until the onions become translucent. Retaining as much of the extra virgin olive oil as possible, add the minced garlic and saute until the garlic turns light brown on the edges.
- Add the andouille sausage and saute until browned. Add the cilantro, balsamic vinegar, and molasses and stir.
- Wile the liquids reduce, prepare a salad bowl or serving platter with a bed of the spinach greens. Layer the lump crab meat, slivered almonds, and feta cheese over the spinach. Season the salad with salt and pepper to taste.
- Add the remaining extra virgin olive oil to the hot skilled and spoon it over the salad to serve.
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RECIPE SUBMITTED BY
David J Rust
Minneapolis, 0
A cooking enthusiast since a young age, I worked for several restaurants to get myself through college. After graduating with a degree in History (Ancient Civilizations), though, I ended up going to work in the Internet and Journalism worlds. During this time, I kept experimenting.
I confess I do have diagnosed depression and anxiety, so my enthusiasm for cooking has flagged in recent years. It's difficult, at times, to find energy or drive. But every now and then I'll find something new to create and upload it, here.
Thanks for following me and hanging in there during this relative slow period in my life.