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Foodie 411

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Emerald Salad

This Recipe Is:

By The Sprouted Kitchen
WebMD Recipe from Foodily.com

Ingredients

Prep: 20 minutes | Cook: 15 minutes | Total Time: 35 minutes

1 pound
broccolini
1 pound
broccoli
1
lemon, zest and juice
1
large leek
3 tablespoons
olive oil
2 teaspoons
black pepper
3 cloves
garlic
6 ounces
fresh spinach, roughly chopped (about 3 cups)
3/4 cup
flat leaf parsley, chopped
3/4 cup
sliced almonds, toasted
1/2 cup
feta cheese

Instructions

Preheat oven to 475°F.
Cut the broccoli and broccolini into roughly two inch chunks, on a bias. Using the white and light green parts of the leek, slice length wise and rinse out the dirt. Slice thin. Toss the veggies with the olive oil, pepper and lemon zest.
Slice the garlic cloves as thin as possible, no mincing. Add the broccoli mix to a large roasting pan. You don’t want to cram them in a dish as they will end up steaming in their own moisture. Give them space. Sprinkle the garlic slices on top so they feel the direct heat in the oven.
At this point, you could cover and wait until you’re getting ready to eat. Or, pop that pan on the top rack of the oven for 12 minutes.
Pull out the baking pan, and toss in the spinach, almonds, parsley and lemon juice. Toss in the pan so the heat wilts the spinach and the dressing it’s created, distributes. Put in your serving dish and crumble the feta cheese on top.

Reviewed September 13, 2012

From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
For more recipes go to Foodily.com