Spinach and Goat Cheese Salad

I love a warm goat cheese salad, but they are a lot of work to bread and cook the cheese. This method was soooo much easier! It came together in 5 minutes. Drew, Isaac, and Eli all ate every bite; I don't think that has ever happened with a salad before. The only changes I made were: added a diced tomato, used garlic powder b/c I was out of cloves, and I didn't measure anything.

Recipe copied from Allrecipes

Ingredients

• 8 cups baby spinach, rinsed and dried
• 1 tablespoon butter
• 1 clove garlic, crushed
• 1/4 cup plain bread crumbs
• 6 ounces goat cheese, sliced
• 8 tablespoons balsamic vinegar
• 8 tablespoons olive oil

Directions

1. Arrange the spinach on four plates.
2. In a skillet, melt butter over medium heat, and add crushed garlic. Cook and stir until slightly golden. Stir in breadcrumbs. Drop the goat cheese slices into the breadcrumbs a few at a time, and turn to coat in the breadcrumb mixture.
3. Place a slice or two of goat cheese on each serving of spinach, and drizzle the salads with olive oil and balsamic vinegar.

Menu--October

• Mexican Lasagna

• Fajitas

• Broccoli soup

• grilled veggie sandwich
• Butternut squash ravioli
• Bruschetta and artichokes

• Wild rice soup aunt cathy's spinach salad

• red curry and roasted cauliflower

Pot pie