Priscilla’s Spinach Salad made in a La Chamba Bowl
This is one of my favorite La Chamba ideas… so simple and yummy. At the New York Gift Show Priscilla, was visiting the La Vida Verde booth and we were fortunate to get to catch her on video sharing her fabulous idea for a stove top to table top great Spinach Salad. Priscilla has been selling La Chamba in her festive, beautiful gallery called The Giraffe Gallery in Washington State.
5 Cups a lb of Fresh Spinach Leaves
3 Strips of Bacon cut up into pieces (Turkey bacon works fine here too).
3 Tablespoons of Olive Oil
2 Teaspoons of Balsamic Vinegar
Salt and Pepper to Taste
1 Minced Garlic Clove
1/2 chopped green or red pepper
Watch the video and enjoy!!!
My only change is start the bacon first in the pan. I cut the (turkey) bacon into small pieces and cook fully then add the other ingredients.
Here she is making it in a La Chamba large bowl, I make my Spinach salad in a La Chamba Wok which is equally successful.
I like how the clay lightly holds the heat and just ever so lightly wilt the Spinach Leaves.
Thank you Priscilla for your brilliant idea for making this Spinach Salad.
Visit her website, The Giraffe Gallery, for some more culinary treasures and check out the other Creative Clay Cooking blog entry “Can You grill a steak in a clay pan?”she helped inspire with her special Giraffe Salt blend.