It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Pesto Vinaigrette
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Pesto! An exciting word for an exciting flavor. If you've never given your salads the pesto treatment, this vinaigrette is for you. It goes great with greens, tomatoes, and artichokes. And chicken. And croutons. And grains. Ok, pretty much anything.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
3 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons basil pesto
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper, or to taste
salt, to taste
directions
Combine the vinegar, olive oil, pesto, lemon juice, mustard, pepper, and salt in a bowl and whisk until combined. Cover the bowl and refrigerate for at least one hour.
Whisk the vinaigrette before serving and adjust the seasoning as needed. Store leftovers in a covered container in the refrigerator for up to 2 days.
nutrition data
51 calories, 5 grams fat, 1 grams carbohydrates, 1 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in carbs.
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reviews & comments
September 14, 2021
Love this on a grilled chicken salad. I don't change a thing.