It sounds fancy because of the champagne vinaigrette. You never have to tell anyone that it's $2 at Publix (well... I guess I just did).
Heat a 16 oz bag of frozen peas and 1 cup of champagne vinaigrette in a large pot over medium heat for 5 minutes or until peas are warm. Add 9 oz fresh spinach and cover until spinach wilts. Salt to taste. Serve immediately.
We ate them for dinner tonight with Balsamic Chicken and roasted mustard potatoes.
Mmmm... spinach. In nursing school, we had a lot of questions about where can you get such and such vitamin - the answer was pretty much always leafy green vegetables. Don't you feel healthier just looking at the picture?
Can you post the recipe for the balsamic chicken? I love that you are posting yummy recipes! :)
ReplyDeleteBalsamic chicken:
ReplyDeletehttp://www.foodnetwork.com/recipes/giada-de-laurentiis/roasted-chicken-with-balsamic-vinaigrette-recipe/index.html
Mustard potatoes:
Quarter red potatoes, chop an onion, toss with 3 T olive oil and 3 T stone ground mustard. salt and pepper to taste. Roast for 45-60 min at 425 degrees.
Let me know if you try these! They are deliciousness!