A Little Cuisine... Wilted Spinach Salad

By Tami
My husband and I have spent the last 3 days at the beautiful Red Mountain Spa and Resort in St. George Utah. We are enjoying the abundance of amenities including cooking demonstrations each morning. I want to share some of the wonderful tips, techniques, and recipes from the fabulous chefs at the Red Mountain's Canyon Breeze Restaurant.

The Class Room. Disclaimer: photos were taken on my iphone!

My Seat.

Fact: Red Mountain Spa focuses on healthy lifestyle including eating. All meals are organic, low in fat and calories and full of flavor!

"Appetizers and Salads"

Wilted Spinach Salad:
1/4 cup olive oil *Tami's Tip* Never saute using extra virgin olive oil, it can leave a burned taste. Use pure olive oil to saute. EVOO for cold dishes
1/2 yellow onion, diced *Tami's Tip* for tearless onion chopping cut the stem out of the onion before chopping or cutting. No more tears!
8 mushrooms, sliced
2 Roma tomatoes, diced
4 cloves of garlic, minced *Tami's Tip*to get a fine mince, use a zester to mince garlic. Be careful of your fingers!
1/2 cup red wine vinegar
1 cup vegetable stock
1 TBSP agave syrup (or honey)
1 TBSP Dijon mustard
Salt and pepper to taste
1 cup Parmesan cheese, shredded
2 bags of Spinach
Saute onions in the oil *Tami's Tip* always saute onions alone! Once they are done sauteing you can add other ingredients
add mushrooms and garlic continue to saute. Add vinegar, stock , mustard, agave, salt and pepper. Bring to a slow boil. Pour hot dressing over spinach add tomatoes and shredded cheese.

I love the flavors in this salad, very delicious and healthy!

More recipes from the Red Mountain Spa tomorrow...

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