In recent years, I’ve become a huge fan of fresh baby spinach. I use the leaves on sandwiches and also enjoy a fresh salad from time to time with a hard boiled egg and some form of lean protein like chicken breast, turkey lunch meat or turkey pepperoni (don’t knock it until you’ve tried it).

I gave this Warm Spinach Sesame Salad from Repast a try and enjoyed the colorful and textured ingredients. It was a definite twist from the way I normally prepare spinach as a veggie side dish.

Below is a list of the ingredients and the modifications I made.

Ingredients

• 10 ounces baby spinach
• 2 red peppers, julienned half of 1 red pepper, julienned
• 6 ounces button mushrooms, sliced
• 1/4 cup sliced almonds
• 2 garlic cloves, thinly sliced 1 teaspoon of minced garlic from the jar
• 1 shallot, sliced 1 cup onion, red pepper, green pepper frozen mix
• 1 tablespoon cider vinegar
• 2 teaspoons honey
• 2 tablespoons ground sesame seeds

Click here for directions on how to prepare the Warm Spinach Sesame Salad from Repast on eveningedge.com.