Warm Spinach Salad
Cook 1 sliced red onion in 1/4 cup olive oil until golden. Add 2 cups sliced mushrooms and cook until brown; season with salt. Off the heat, stir in 1/2 cup torn parsley, 10 ounces spinach and the juice of 1 lemon. Season with salt and pepper. Sprinkle with 1/2 cup feta.
Photograph by Antonis Achilleos
Courtesy of Food Network Magazine
Rosemary Chicken Breasts, Brown Butter and Balsamic Ravioli, Warm Spinach Salad with Pancetta and Sweet Vinaigrette
Recipe courtesy of Rachael Ray