WARM CUCUMBER, SPINACH AND RED BELL PEPPER SALAD
6 cups spinach, leaves only, washed well
2 whole cucumbers, peeled, halved and sliced
2 tablespoons butter
2 red bell peppers, cored, seeded and sliced
2 tablespoons white balsamic vinegar
1/2 white onion, thinly sliced
Salt and pepper to taste
Place the spinach and cucumbers in a large bowl; set aside.
Heat a large saute pan over medium heat and add the butter. Cook until butter begins to brown and it takes on a nutty aroma. Add the bell peppers, vinegar and onion; toss until warmed.
Pour the bell pepper mixture over the spinach and cucumbers, season with salt and pepper and toss.
Arrange the salad on four plates and serve immediately.
Makes 4 servings
Source: Lisa Nicitato to The Arizona Republic, July 21, 2008
6 cups spinach, leaves only, washed well
2 whole cucumbers, peeled, halved and sliced
2 tablespoons butter
2 red bell peppers, cored, seeded and sliced
2 tablespoons white balsamic vinegar
1/2 white onion, thinly sliced
Salt and pepper to taste
Place the spinach and cucumbers in a large bowl; set aside.
Heat a large saute pan over medium heat and add the butter. Cook until butter begins to brown and it takes on a nutty aroma. Add the bell peppers, vinegar and onion; toss until warmed.
Pour the bell pepper mixture over the spinach and cucumbers, season with salt and pepper and toss.
Arrange the salad on four plates and serve immediately.
Makes 4 servings
Source: Lisa Nicitato to The Arizona Republic, July 21, 2008
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