I was tired of always doing the same old thing with spinach. I usually use it as a cooking green, but I felt like something different this weekend. So, while I went out for an evening run on Brushy Creek Trail (which is beautiful, by the way), I asked the hubby to see if he could come up with a creative new use of the spinach we had just received from our new CSA.
He got creative, indeed, and the results were excellent. He simply wilted the chopped spinach in a little olive oil, and served it as a salad dressed with balsamic vinegar and topped with cubed manchego and avocado.
Served with a quick stovetop mac and cheese whipped up my your truly, this was a great side dish.
Wilted Spinach Salad with Manchego and Avocado
1 bunch spinach, coarse stems removed and chopped
2 oz manchego, cubed
1 avocado, cubed
balsamic vinegar to taste
Heat a dash of olive oil in a saute pan over medium heat. Add the spinach and stir briefly, until just wilted. Divide between two plates.
Add half the manchego and half the avocado to each of the plates. Dress to taste with good-quality balsamic vinegar. Serve and enjoy!