Ah! As I write this on March 21st, 2017 it is officially the first day of spring! It is a bit cloudy outside but flowers are coming up and green leaves are appearing!
This salad really reminds me of the bright spring green colors outside right now. I just love how flavorful this salad is and how many healthy greens it has for you. I just love finding lots of new ways to add more greens into my daily diet. I have started putting out 4 green cards every day to remind me to eat 4 green vegetables per day. It is really working!
I hope that you enjoy getting in your greens with this lovely salad. I will be serving it with my barbecue chicken meal on my Josephine menu in April.
Enjoy and have an amazing day!
Rotini Spring Green Salad:
Makes 4-6 servings
3 cups baby spinach
1 cup fresh basil
2 cloves garlic
1/2 cup olive oil
1/2 teaspoon salt (add more to taste)
1/4 teaspoon freshly ground black pepper
1/2 cup almonds
8 oz of cooked gluten free rotini pasta ( I like to use a pasta with corn in it that holds up well)
1 can drained artichoke hearts, chopped
1 2.25 oz. can sliced olives, drained
1. Cook the rotini according to the package directions, drain and let cool.
2. In a food processor or blender combine the spinach, basil, garlic. Pulse until finely chopped.
3. Add in olive oil while pulsing. Then, add salt and pepper to taste.
4. Toss the cooled rotini pasta with the spinach-basil mixture, artichokes and olives. Chill in the refrigerator for 1-2 hours to let the flavors meld. Check the salt and pepper levels before serving.