Warm Spinach Salad with Maple and Balsamic Vinaigrette Recipe Keely.

1. 1

   In a sealable container, combine all dressing ingredients and shake well.

2. 2

   Set aside.

3. 3

   In a non-stick pan, over medium high heat saute eggplant and zucchini 3-4 minutes or until tender.

4. 4

   Add sun dried tomatoes, olives and croutons; mix well.

5. 5

   Reduce heat.

6. 6

   Shake dressing, and then pour over ingredients.

7. 7

   Toss well to coat ingredients.

8. 8

   Continue to cook for another 1-2 minutes

9. 9

   Serve warm ingredients on bed of baby spinach leaves.

10. 10

    Pour any remaining dressing from pan over salad and garnish with fresh grated parmesan cheese (optional)

* Per serving · 4 servings · Values may vary.

No additional tips available.