Veggies, Whit's Tidbits
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Whit’s Tidbits: Three S Vegetable Salad

Three S Vegetable Salad: Spinach, Squash, and Sundried Tomatoes. Yes, it really is that easy. I used 3 ingredients in this warm veggie salad and added a little lemon pepper to taste, voila: an easy side dish for lunch or dinner! It’s even great re-heated the next day, or cold straight from the fridge.

I used to abhor spinach–I refused to eat it up until like a month ago. Any salad with spinach leaves, ANYTHING with spinach was a no no for me. Good news! I LOVE it now! I’m like Popeye, I can’t get enough spinach. I don’t mean that block of spinach you find in the freezer section in the grocery, I mean fresh spinach leaves. I have been experimenting with cooking spinach lately and I absolutely love it. I cooked this up for me and the folks for dinner the other night and we all agreed–this warm three veggie salad is delicious. The colors are so beautiful, it’s healthy and it’s a great summer side dish. The sun-dried tomatoes really complement the squash and the lemon pepper brings it all together. It is SO easy I know I will be fixing this when I’m short on time during the school year. I bet this would be great mixed in with pasta or even with some grilled chicken stirred in. Seriously try my Three S Vegetable Salad, it’s mm mm good!

Three S Vegetable Salad

Serves 2
1 9 oz bag of spinach leaves
1/3 cup sun-dried tomatoes (if they are in oil wash and drain them if you want it to be a little healthier)
1 large yellow squash, sliced
Lemon Pepper to taste
Place a large sautee pan over medium-high heat, spray with Pam or put some olive oil in the pan. When pan heats up, place squash slices in pan and cover. Cook covered for about 10 minutes, or until squash is tender. Add in sun dried tomatoes and cook for another few minutes, stirring the whole time. Sprinkle in lemon pepper to taste. Add in the bag of spinach leaves–don’t get scared if they are kind of overflowing out of the pan at first, it is amazing how much spinach will cook down! Continue to stir until the spinach wilts and shrinks down. Cook and stir for another minute or two. Remove from heat and serve! Store any extras in the fridge.
Enjoy!
Bon Eating,
Whitney
PS don’t worry…chocolate will be returning very very soon in the form of more baked goods! wahoooo

3 Comments

  1. Mary says

    You do such a good job with color in your recipes. I hope you have a wonderful day.

  2. Lonnie says

    yay more savory stuff! oh and do you find the texture of spinach when cooked that thoroughly to be slightly off putting? i prefer to wilt it ever so slightly as opposed to cooking it through- it retains some structure that way.

  3. Whitney says

    Mary-thank you! That's such a nice compliment, the more colors I use it means more veggies!
    Lonnie- I actually like it but I also like it slightly wilted as well…I like it all ways! I'm just on a spinach kick right now!

    Thanks all for stopping by and the comments!
    Bon Eating,
    Whitney

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