April 22nd, 2010 by Chef REX Blog Team
Spinach Pesto Salad
Parmesan cheese, grated – 1 1/2 cups
Olive oil – 1 cup
Red wine vinegar – 1/2 cup
Pine nuts, chopped – 1/2 cup
Garlic, minced – 2 tsp.
Basil leaves, chopped – 1/4 cup fresh or 1 Tbsp. dried
Baby spinach leaves, rinsed – 4 1/2 qt.
Hard-cooked eggs, sliced – 12 Large
Slivered almonds, toasted – 1/4 cup
Real bacon bits – 3/4 cup
* Blend together cheese, oil, vinegar, pine nuts, garlic, and basil. Warm in saucepan over low heat.
* Pour warm dressing over spinach; toss gently.
* For each serving, portion about 1-1/2 cups salad, 1 sliced egg, 1 teaspoon almonds, and 1 tablespoon bacon bits onto plate. Serve immediately.
Courtesy of American Egg Board
It really helps if you read everything in Julia Child’s voice
Tagged with: American Egg Board • chefrex • cooking • egg • salad
November 25th, 2009 by admin
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