I got this one day at the Central Market deli counter. Fell in love. Tried to recreate it myself the next day. Fell in love again. A little pat on my back, and here ya go. Cheaper and a healthier version...
The portions are pretty forgiving. The measurements here are a starting off point that I just adjust. I combine it all then let it sit in the fridge for a couple hours to give everything time to get along. The key ingredients to me? The olives, sundried tomatoes and toasted sunflower seeds. Don't skimp on those.
14 oz. spinach, frozen or fresh
1 cup peas
1/2 red bell pepper, small dice
1/2 green bell pepper, small dice
handful tomatoes, oven roasted
4 or 8 halves sundried tomatoes, small dice
1-12 kalamata olives, quartered lenth-wise
2 scallions, chopped
1 cup sunflower seeds, toasted
1/2 tablespoon rosemary, chopped
1/2 tablespoon thyme, chopped
1-2 tablespoons italian parsley, chopped
1/2-1 teaspoon harissa
1 tablespoon red wine vinegar
1 tablespoon white wine vinegar
1 tablespoon lemon juice
a swirl around the bowl evoo
black pepper
pretty similiar to the one from Central Market, huh?
5/15/2012
