Fresh spinach mixed with sautéed IQF Chopped Sea Clams, roasted red peppers, artichoke hearts, sliced red onion, cucumbers and Kalamata olives, all tossed with a lemon-oregano vinaigrette.
Yield: 1 Serving
Heat a small sauté pan with butter on medium heat. Add in the IQF Chopped Sea Clams, garlic, salt and black pepper, then cook for 2 minutes or until the clams are cooked. Remove the pan from the heat and fold in the parsley. In a medium mixing bowl, combine the prepared IQF Chopped Sea Clams, spinach, roasted red peppers, artichoke hearts, red onion, cucumber, Kalamata olives and lemon-oregano vinaigrette. Place the salad in a bowl and serve.