Guest blogger, Shannon Stahura...
This week's recipe is definitely a keeper. Fettuccine Spinach Salad was served for years at the old Peery Hotel in downtown Salt Lake. One evening the chef shared the recipe with us. I love it because it is unique and its another great way to work in those veggie servings. Enjoy!
Dressing:
2 Tb olive oil
1 Tb cider vinegar
1-2 tsp Dijon mustard
salt and pepper to taste
1 clove garlic minced
1 part cream to 1 part vinaigrette
Salad:
Baby spinach
2 green onions chopped
1 pkg feta cheese, crumbled
1 red bell pepper, sliced
1 can sliced black olives
Ham, julienne sliced
1/2 box fettuccine (cooked)
Directions:
Mix all of salad ingredients. In a separate bowl whisk all of dressing ingredients. Pour dressing over salad and toss and serve.
No comments:
Post a Comment