spinach


Yesterday was Spinach Salad Day. Needless to say, I didn’t quite make it. So what else is new, right?

This was Peggy’s ingredient pick. And since I hadn’t made this salad in a while I decided to make it super simple and go with what I know.

Ingredients: baby spinach, boiled eggs, raw mushrooms, bacon, shredded cheddar, and ranch dressing.

That’s it! Just cut up the eggs, shrooms, and bacon. Toss it with the spinach and cheese and add in some dressing.

See, I told you. SUPER simple.

With the store bottled ranch it is not KETO. But if you make your own….So Good!

More salads?

Kayte

Nancy

Peggy

Ulrike

Donna

Ellen

If you are looking for your Italian Grandmother’s Ravioli, this is NOT the recipe you want. However, if you want you Chinese Auntie’s Ravioli then thank Donna Hay.

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What we have here is a tasty spinach/ricotta/Parm/basil mix stuffed into Wonton Wrappers and quickly boiled. Then drizzled with a lemon basil oil and topped with Mozzarella. Maybe your Italian Grandmother and HER Chinese Auntie got together on this one.

These were so good. While they took a little time to put together it was well worth it.

The original recipe called for gow gee wrappers. Gow gee wrappers are similar to Wonton wraps but lighter in color and a little thicker. I had to use the wonton because Gow Gee wrappers simply aren’t available here. Maybe next time I visit the Vietnamese market….

Anyway, since wonton wrappers are thinner they cook quicker, and fall apart quicker, so I would suggest steaming rather than boiling them. I have filling left over so I will steam the next batch. The recipe is from Donna Hay’s Seasons, page 174, But Gaye, who chose this week’s recipe, also found it on Dreams of a Baker website.

Check on the other Haysters and see what they thought of this one.

{NB I tried to make these pretty, but they simply are not photogenic!}

And…BTW, and maybe you already know this, but THIS is the way to finely chop lots of spinach!!

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Whay haven’t I done this before???

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