A little known secret of fine cuisine is that frozen vegetables are just as good, if not better than fresh because they were harvested at their peak and flash frozen. Another plus is that they are often ready to use, as we will see in our spinach spread.
Ingredients
- 1 – 10 oz package of frozen chopped spinach – thawed
- 1/2 cup Mayonnaise – splurge and use the real stuff
- 1/3 cup Fresh Parsley leaves – chopped – no stems
- 2 TBL Onion – finely diced
- 1 tsp Kosher salt
- 1 tsp black pepper
Process
- Mise en Place: Measure and prepare your ingredients prior to starting.
- Thaw spinach out in fridge at least 24 hours before starting
- Put spinach in strainer then use your hands to squeeze the water out. You want it as dry as possible.
- Mix the remaining ingredients together.
- Add spinach to the mixture and mix well.
- Store in fridge at least 1 hour.
Note: will keep several days in fridge but best if used within 24 hrs.
