Warm Spinach Salad with Maple and Balsamic Vinaigrette Recipe Keely.

• 3 cups fresh baby spinach leaves
• 1 cup of whole wheat croutons
• 12 kalamata olives (pitted), halved
• 1 baby zucchini, unpeeled, sliced thinly
• 3/4 cup egg plant, sliced thinly (unpeeled)
• 6 sun dried tomatoes (packed in oil), sliced julienne
• 2 Tbsp fresh grated parmesan cheese (optional)
• Dressing: 1/4 cup maple syrup 1/4 cup balsamic vinegar 1/4 cup extra virgin olive oil

1. In a sealable container, combine all dressing ingredients and shake well.
2. Set aside.
3. In a non-stick pan, over medium high heat saute eggplant and zucchini 3-4 minutes or until tender.
4. Add sun dried tomatoes, olives and croutons; mix well.
5. Reduce heat.
6. Shake dressing, and then pour over ingredients.
7. Toss well to coat ingredients.
8. Continue to cook for another 1-2 minutes
9. Serve warm ingredients on bed of baby spinach leaves.
10. Pour any remaining dressing from pan over salad and garnish with fresh grated parmesan cheese (optional)

fresh baby spinach leaves, whole wheat croutons, olives, zucchini, egg plant, tomatoes, parmesan cheese, dressing

Taken from www.chowhound.com/recipes/warm-spinach-salad-maple-balsamic-vinaigrette-19652 (may not work)