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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.