I hope you had a wonderful weekend! We went to my hometown for their summer festival on Saturday and had alot of fun. Found some awesome vintage furniture for our new house too! Score! Don't you just love small town festivals??
Today's recipe is a fresh and delicious side, or meatless main dish. I just love trying new salad recipes and this one hit the spot. I absolutely loved these flavors! The tomatoes and garbanzos are roasted then tossed with the rest of the ingredients. The warmth from the tomatoes and beans wilts the spinach slightly, and the dressing adds the perfect touch to bring it all together!
Wilted Spinach Salad with Roasted Tomatoes and Garbanzo Beans (print recipe)
What you need:
1 pint cherry or grape tomatoes
3/4 cup canned garbanzo beans, drained and rinsed
1 tablespoon olive oil
8 ounces baby spinach
1/4 cup black olives, sliced
3 tablespoons olive oil
2 tablespoons white wine vinegar
salt and pepper, as desired
Heat broiler. On a broiler safe rimmed baking sheet, toss tomatoes, beans and 1 tablespoon olive oil. season with salt and pepper. Broil, tossing occasionally until tomatoes are slightly charred. 15-20 minutes.
Meanwhile in a large bowl, whisk together the 3 tablespoons olive oil, vinegar, salt and pepper. Add spinach, hot veggies and black olives. Toss with vinaigrette, spinach will wilt slightly.
Recipe source: Everyday Food Magazine
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On the blog... one year ago: Tomato, Strawberry, Cucumber & Mozzarella Salad w/ Balsamic Vinaigrette
Other salads you may like:
Ranch Vermicelli Pasta Salad
Crunchy Broccoli and Bacon Salad
This recipe may be shared at these fabulous blogs!