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Spinach Pesto Salad
Yield: 12 servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
| Parmesan cheese, grated |
6 oz. |
1 1/2 cups |
| Olive oil |
8 oz. |
1 cup |
| Red wine vinegar |
4 oz. |
1/2 cup |
| Pine nuts, chopped |
2 oz. |
1/2 cup |
| Garlic, minced |
- |
2 tsp. |
| Basil leaves, chopped |
- |
1/4 cup fresh or 1 Tbsp. dried |
| Baby spinach leaves, rinsed |
Approx. 1 lb. |
4 1/2 qt. |
| Hard-cooked eggs, sliced |
1 lb. 5 oz.* |
12 Large |
| Slivered almonds, toasted |
2 oz. |
1/4 cup |
| Real bacon bits |
3 oz. |
3/4 cup |
DIRECTIONS
- Blend together cheese, oil, vinegar, pine nuts, garlic, and basil. Warm in saucepan over low heat.
- Pour warm dressing over spinach; toss gently.
- For each serving, portion about 1-1/2 cups salad, 1 sliced egg, 1 teaspoon almonds, and 1 tablespoon bacon bits onto plate. Serve immediately.
*If using peeled, hard-cooked egg product.
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