I know it's boring to read the same thing over and over, but THANK YOU for this recipe. I applied a few readers' ideas but the asparagus, the spinach, the olive oil and the lemon juice are the backbone of this dish. I minced a fat garlic clove and added it to the olive oil/lemon juice marinade and sent a drift of very finely ground black pepper over it, too. Sprinkle of salt. I chopped a fresh cooked chicken breast and cooked a handful of mini penne, rinsed it and spilled it in the sink while draining it. Saved less than half for the salad. Rest went down the disposal. *sniff* Sliced a handful of grape tomatoes and yellow cherry tomatoes and tossed them in. Another drift of fine black pepper. Oh my! Mouthfuls of flavoral and textural bliss! I would have paired this with a nice pinot gris or chardonnay, but all I had was my fave shiraz. Salad stood up amazingly well to the robust wine. Only quibble: you say this recipe feed six; if my husband and I had had company, they'd have gone hungry. Yes, we ate it all. :/
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I know it's boring to read the same thing over and over, but THANK YOU for this recipe. I...