So, I think salads are the New Year mascot to everything eating. Really, though. Like this gluten-free spinach salad with pan roasted tomatoes.
Most salads consist of vast amounts of green. And green is very special when it comes to food in January. Because many folks want to eat green salads for their New Year’s resolutions. Ya know, to eat healthy. Or shed the poundage packed on from candies at Halloween, fried turkeys over Thanksgiving, and duck lard and ham at Christmas.
Honestly, I absolutely love making salads. There is something about raw, fresh produce that makes me feel energized. And refreshed. Which I DEFINITELY need this week. How about you?
My spirits were way down today. Seriously. You know when you get your gut kicked hard, like a few times, by what somebody says to you? And you feel so shocked yet helpless and then cry like a baby all at the same time? That was me today. For reals. When I get like that I wanna either eat an entire wheel of authentic, thick cheese straight from France, or a really good salad. I didn’t have the huge wheel, so suffice to say, this hit the spot.
You can do so many things with raw veggies. For this dish, I was eager to cook up those tomatoes. I love tomatoes in salads. But for a salad to be my main course, I usually have to kick it up a notch.
Spinach is all you need for a hearty salad. Raw spinach is not only extremely healthy, but it’s a perfect base to a salad that has cooked ingredients.
Now, the tomatoes are the only things cooked here. But they’re delicate and can get sticky once served in a salad. This is where spinach comes in. Spinach leaves allow ingredients to stick to them. Spinach dries quickly and has a dark, rough texture to it. Which makes any salad perfect when incorporating spinach. It won’t wimp out on you. Spinach stays strong throughout each and every bite.
This recipe you will love. Be sure to skillet these tomatoes quickly and subtly. Too much moving and thinking will ultimately lead to a not so good tomato. Just singe and throw them in.
Be gentle when assembling. The tomatoes tend to clump and stick together so when you’re putting the salad together, it’s perfectly fine to serve it in sections. Then pour your sauce all over and grab a hefty fork. You will definitely need it.
The BellaVitano cheese is the star here. Like ‘without it you can’t make this salad taste this good’ star. It’s so awesome. Versatile, beautiful, and a fantastic taste. So, make sure you use it. It’s available all around our local Krogers here in Fishers, Indiana.
I hope you enjoy this awesome gluten-free spinach salad with pan roasted tomatoes. I always do. Hopefully tomorrow will be a better day. Usually that’s how it works, right? If not, I’ll just make this salad in a HUGE bowl and top it with this:
Gluten-Free Spinach Salad With Pan Roasted Tomatoes
- 4 cups baby spinach packed
- 8 cocktail tomatoes (stems off) or 1 bunch, sliced into four parallel pieces
- good California olive oil enough for pan coating
- Kosher salt and ground peppercorn to taste
- 5 tablespoons walnuts roughly chopped
- 3 tablespoons good balsamic vinegar
- 1 1/2 teaspoons good Dijon mustard
- chives (small bunch) (about 12-14 green stalks, chopped)
- 1/4-1/2 cup BellaVitano cheese broken pieces, sprinkled (Sartori is gluten-free)
- Bring a nonstick skillet coated with olive oil to medium heat. While skillet is heating, lay sliced tomatoes on a sheet pan , then salt and pepper each one to taste.Carefully drizzle tomatoes with balsamic vinegar. Good balsamic is thick, so drizzle on just each tomato.When skillet is hot put tomatoes in, seasoned side down for about 4 minutes. Scrape and pour remaining juice and sauce from sheet pan all over tomatoes in skillet. Evaporation will occur, and tomatoes will begin to stick. Flip over tomatoes, and add another tablespoon or 2 of olive oil, then tilt pan until olive oil spreads throughout. Give the tomatoes one big/little shake back and forth to coat bottoms. Then turn down heat to medium low. Cook for another 4 or so minutes. If beginning to burn, (the balsamic will) lower heat and add more olive oil.For sauce, add balsamic, dijon mustard and chives to a small dish and whisk. Pour over salad with crumbled BellaVitano cheese and chopped walnuts.Serve.
Looking for more gluten-free salads to indulge in this New Year? Try these: