Wilted Spinach Salad

Kennebunkport is the summer residence of former President Bush's family. It is a cute town, and very crowded the day we visited. Parking is an issue in these high-traffic areas, especially for a 25-foot vehicle. We can park in one space as far as width is concerned, but we need another half-space for the length. 

This trip, we opted for an empty parking lot six blocks outside of the historic district. The walk to town was lovely, passing old homes and churches, neatly manicured lawns, and brimming flowerbeds. The trees were just beginning their fall color change and the effect was stunning. We stopped in at the Visitors Center to pick up a map and talked with the representative there. She offered a few suggestions for things to see and options for lunch. 

We chose a little spot near the harbor called Bandaloop's. They had a very nice wilted spinach salad that had tomatoes, broccoli, artichokes, feta cheese, and pine nuts. A few days later, when we got back to camp after a long hike, I remembered that lovely combination and decided to try to make it for dinner. I didn't have all the ingredients listed so I used what I had on hand and came up with a pretty tasty substitute. So, here is my take on a wilted spinach salad inspired by the one at Bandaloop's.

My take on this wilted spinach salad:

Ingredients

2 cups fresh spinach leaves rinsed and dried

1/2 red onion, diced

5-6 medium-sized button mushrooms, sliced

2 tbsp olive oil 

1 tbsp butter

1 large clove garlic, minced

5 canned artichoke hearts, chopped

8 grape tomatoes, sliced in half

1 tbsp goat cheese

1 tbsp balsamic glaze to drizzle over the finished salad

Instructions

Heat a saute pan with the olive oil and butter on medium-high heat

When the oil is hot, add red onion, and stir for one minute until the onion is barely softened

Add mushrooms and garlic., and stir until tender (about 1 minute)

Add tomatoes, cut side down, and cook for 1 minute

Add artichoke hearts and heat until tender and tomatoes wilted

Turn down heat to medium, add the fresh spinach, and wilt by spooning the hot veg mixture over the leaves 

When spinach is wilted to your desired texture, serve immediately with a garnish of goat cheese and drizzle of balsamic glaze

Give it a try and let me know how you change it to suit your taste!