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Sauteed Spring Mix Salad

I'm sure you've all realized its winter time. Likewise, I'm sure you've all noticed that the soup situation is out of hand. I'm literally eating soup 2-3 times a day.  A warm cup of soup does wonders for your soul; especially when it's 15 degrees outside.

On the flip side of that coin, it's very difficult for me to enjoy the raw foods that I love this time of year. It's hard for me to go so long with out a Big A salad but it's just too damn cold. Which brings us to this post.

A few days ago, ChefMom brought me a shit ton of vegetables. Among the cornucopia of awesome, was about a 2.5 pound bag of baby spring mix. I'm not going to lie to you, I have nightmares about wasting food. It's almost sacrilegious for me to allow veggies or fruit to expire before I cook them. So I'm feeling all the cold, I'm staring at all this salad mix, I'm starting to feel an anxiety attack approach, and it hits me. There's baby spinach in that spring mix....and I love cooked spinach....and spinach cooks down so much. BOOM! Cook the salad. And I did. And it was awesome.

Guess what else?! It's got so much calcium (muy important for muscle contraction, blood clotting, and nerve function).



1lb spring mix
8 garlic cloves, minced
1 tbsp coconut oil
1 tbsp white cooking wine
2 tbsp Lemon Tarragon Dijon dressing
salt, to taste
coconut sugar, to taste
  1. In a big pot, get your oil pretty hot and saute up those garlic cloves. When they are nice and brown add in your spring mix. It will only take a few minutes for the greens to cook down.
  2. When you are ready to eat, deglaze your pot with the wine, toss in the dressing of your choice, and sprinkle with salt and sugar.  

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