spinach marinara salad
It's Thursday and that means it YOGA day. Today the right cheek was solo in yoga-(I missed you lefty) but it's OK. I'm not suppose to talk during yoga anyway, just breath and move. Class was just wonderful, I went to Santa Monica Power yoga and was lead by Rudy. His southern twang and playful class makes the hour and half fly by. Class was a bit more challenging than last time as we started in a forward fold for three minutes-hello hamstrings!
Now onto last nights dinner. That's right, marinara salad. I never tried it before, but thought I would pair my ingredients together and call it just that. It's a unique salad made with spinach, marinara and it's served warm. I sauteed up a bunch of vegetables the other night, then was wondered what to do with them, beside just eating them. So, I opened a can of tomato sauce (actually thinking it was stewed) and poured it on the vegetables and cooked it up. Since pasta doesn't exist at HQ and I didn't want to put it atop broccoli again and looked in the fridge and found-spinach!
Spinach Marinara Salad
What you will need:1 onion-chopped
1 packaged mushrooms-sliced and chopped
1.5 medium sized zucchinis - chopped
1 can tomato sauce (nothing added)
olive oil
salt
pepper
garlic powder (all to taste)
2 packages of fresh organic baby spinach
What to do
1. Chop all vegetables (not including spinach)
2. In a large fry pan on medium/high heat with olive oil saute onions, mushrooms and zucchini and season with salt and pepper, cook until soft, about 15min.
3. Next add in tomato sauce and let simmer on low heat for another 10min.
4. Plate fresh spinach and top with hot marinara sauce. Top with fresh basil if desired.
Enjoy!








