Something Simple

I rarely have salads for dinner.  With dinner, yes, but for dinner, not so much.

It’s not necessarily that I want something heartier (although, that is the case sometimes) or more (true other times too), but I guess I just like variety or not having the whole meal in one plate/bowl.  I know it doesn’t make sense…

But sometimes, not often enough, I want salad for dinner.  And strangely enough it happens in the winter.  When I am usually wanting warm, cheesy things.  I want something light and bright that reminds me of summer.

And then that happens, this salad is perfect.

The only “cooking” this salad requires is toasting pinenuts.  And while that doesn’t really qualify as much, unless you are watching them closely, there is a chance you may have to make a second batch.  Not that they burn EASILY or anything…

The rest comes from the store:  spinach, peas, pesto, parmesan.  Yes, you can make the pesto, but its December, so I bought it.  And yes, fresh peas are even better, but its December, so I went with frozen.

I also added chicken, to up the protein and make it work as a meal.  And I didn’t even cook that – just used the rotisserie kind from the store and shredded up a bit.  But of course, it works great with chicken you make – fresh or leftovers.

But I don’t know why I am that surprised about a salad that uses pesto for dressing … just to keep it “light” and all!

Spinach Pea Pesto Salad

Thanks to these gals who made it for me the first time, as a side to an amazing dinner, so there was no chicken.

And there will be no amounts here, as I figure you can alter that as you wish, depending on if this is for 1 or 11 – main dish or side. One thing though, I go heavy on the peas, but maybe it’s just because I like them!

–

–

In a small heavy-bottomed skillet, toast the pinenuts until golden brown – be careful through, as they burn easily.

In the meantime, if using frozen peas, defrost – I use a strainer and cool running water.  Once defrosted, I don’t cook them – they don’t need it and they can be overcooked in a snap.

After that, just assemble.  Combine spinach, peas, pinenuts and chicken in a large bowl.  Add pesto, a small bit at a time (so you don’t get too much), and toss.  If it tastes a bit rich or too thick, add a bit of lemon juice or vinegar for the acid, and toss again.

Top with a bit of freshly grated parmesan.