Salad with spinach and raisins For some reason, warm salads are not very popular with us, although they are very tasty and original. They can be served as a garnish for meat or fish dishes, and as a completely independent dish. Some of the wits from cooking joke that warm salads were invented by those who do not like to freeze face in the cold. However, if you drop the jokes, warm salads can really satiate and warm in the cold season. Salad with spinach and raisins is a real storehouse of vitamins, which our body needs so much. In general, spinach you can replace any other leafy greens - corn-salad, arugula, rocket salad or sorrel. In the latter case, to taste the dish was not too sour, it should put more raisins and season with honey. Serve the salad with spinach and raisins almost immediately after cooking, so that it does not cool down. It is not recommended to warm warm salads, because they lose in taste and quantity of useful substances.
Ingredients:- Fresh spinach 700 g
- Raisin light 2 handful
- Peanut 30g
- Garlic 2 cloves
- Olive oil 3 tbsp. l.
- Pepper black ground 1 pinch
- Salt 1 pinch
- Step 1 To prepare the salad you need fresh spinach, garlic, 2-3 handfuls of raisins without pits and not roasted peanuts, olive oil and spices.
- Step 2 Raisins are well washed and dried, peanuts are peeled off and a little kneaded in a mortar, garlic is peeled and cut into thin plates.
- Step 3 Spinach thoroughly rinse, dry, then remove hard stems and cut large.
- Step 4 In a frying pan, heat up the olive oil and fry the nuts, raisins and garlic for 1-2 minutes.
- Step 5 Then add the spinach (nothing if the leaves first do not fit in and will be with the slide - they will quickly settle).
- Step 6 Stew everything, gently stirring, 2-3 minutes, the leaves should decrease, but not turn into a homogeneous mass.
- Step 7 Then add salt and black ground pepper to taste. Serve the salad warm.