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Warm Spinach Salad With Olives And Sun-Dried Tomatoes

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Hello, I’m Keely! I'm a Canadian Registered Dietitian, an avid food and recipe writer, travel bug and nutrition expert. For more information about me, check out my bio here.
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Back in my student days I was waitress. One summer I worked 2 jobs.

By day I worked in an office with a miserable bunch of mugs who all hated working at that place as much as I did.

But at the end of the day I would punch out, drive across town to start my next shift as a waitress at my favourite place in town. I would tie on my apron and hit the floor running. I loved my co-workers and we had mountains of fun together.

I used to tease the owner Jeff telling him that the only reason I was there was to steal his recipes. This Warm Spinach Salad was one of the most popular items on the menu, and I still order it any time I am home and have a chance to eat there.

This is my spin on that salad and to this day I still love it.  favourite on the menu and I ordered it whenever I ate there.

We had a lot of laughs over that, and together, and eventually wanted to work there so I could steal his recipes, and the entire time I worked there I was always trying to figure out the recipe for this incredible warm spinach salad. 



I loved being a waitress, and I loved the food at that place. 


 had a horrible day job working in an office, but in the evenings I worked at this little cafe called "Cafe Italia" that's on the Main Street in New Glasgow, Nova Scotia. I loved working there. The food was delicious and they had really good coffee. The cafe is still there if you're ever passing through. 

​CAN I MAKE THIS SALAD AHEAD OF TIME?
Nope. This is really a dish you need to make and then serve immediately, otherwise the baby spinach will wilt. 
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HERE'S WHAT YOU'LL NEED 
In addition to fresh baby spinach, you will also need a small eggplant, a zucchini, sun dried tomatoes, croutons and kalmata olives.  For the dressing its just a bit of olive oil, balsamic vinegar and the best quality Canadian maple syrup you can get your hands on. 
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Keely Fraser, PhD. 
 Registered Dietitian 
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INGREDIENTS
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4 cups broccoli florets; this is about 1 head of broccoli
1 cup sharp cheddar cheese, shredded (115g)
⅔ cup dried cranberries (85g)
4 stripes of cooked bacon, crumbled 
½ cup salted sunflower seeds (60g)
1 red onion, diced

Dressing 
1/2 cup mayonnaise  (125 mL)
1/2 cup low-fat sour cream (125 mL) 
1 tsp sugar (5 mL)
1 Tbsp white vinegar (15 mL) 

Warm Spinach Salad With Olives And Sun-Dried Tomatoes

Recipe Makes:  4 servings 
Prep Time: 10-15 minutes
Difficulty: Easy Peasy
This Broccoli Salad is one of my favourite recipes. It's quick, easy to prepare, and the perfect side dish for any occasion. 

Crunchy broccoli florets, sour dried cranberries, salty bacon, and a creamy dressing that adds just a hint of sweetness make this salad a winner.
 




INSTRUCTIONS 

  1. Wash and clean the broccoli. Break it into bite-size florets. Transfer florets to a large microwave-safe bowl, and zap for 30-45 seconds. 
  2. Remove from the microwave and add cheddar cheese, dried cranberries, bacon, sunflower seeds, and red onion to the same bowl.
  3. Whisk together mayo, sour cream, vinegar, and sugar in a separate bowl until well combined.
  4. Pour dressing over broccoli combination and toss to ensure everything is well coated. 
  5. Place salad in the fridge for at least 1 hour before serving for the flavours to combine. Toss salad again just before serving.

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Leek & Potato Soup 
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Keely Fraser, Ph.D.
Keely Fraser is a Registered Dietitian, an avid food and recipe writer, travel bug and nutrition expert. For more information, check out Keely's bio here. 
Nutrition Counseling and weight management programs. The information on this site is intended to inform, not prescribe.      
​For diagnosis and treatment medical and health related concerns, please seek the advice of a qualified physician. 


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