Spinach Pesto Salad

Spinach Pesto Salad 

Yield: 12 servings

Ingredients

  • 6 oz. (1 1/2 cups) Parmesan cheese, grated
  • 8 oz. (1 cup) olive oil
  • 4 oz. (1/2 cup) red wine vinegar
  • 2 oz. (1/2 cup) pine nuts, chopped
  • 2 tsp. garlic, minced
  • 1/4 cup fresh basil leaves chopped, or 1 tbsp. dried basil
  • Approx. 1 lb. baby spinach leaves (4 1/2 qt.) rinsed
  • 1 lb., 5 oz.* sliced, hard-cooked eggs (12 large)
  • 2 oz. (1/4 cup) slivered almonds, toasted
  • 3 oz. (3/4 cup) real bacon bits

*If using peeled, hard-cooked egg product.

Directions

  1. Blend together cheese, oil, vinegar, pine nuts, garlic and basil. Warm in saucepan over low heat.
  2. Pour warm dressing over spinach; toss gently.
  3. 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.

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