Excellent dish! This is perfect for leftovers. All week, we've been picking from it. We had the sausage for breakfast. We mashed the potatoes for dinner and added the corn to our salads. The shrimp was great as a snack with cocktail sauce. It was amazingly easy to make and helped me stretch my weekly menu with all of the leftovers!
This was an absolutely delicious salad!! I didn't have cashews so I used toasted pecans and also used a good soft feta instead of the swiss.
I would give this recipe a 4.5, but a 5 with these changes - I cut the spinach down by almost a half. All of the spinach was too much and made it too dense. I also added two finely crushed fresh garlic cloves, added about 1/2 cup of shredded parmesan, and about two tablespoons of finely diced red peppers. I also used the mini muffin pan since this was for a brunch party. I first filled them 3/4 of the way and they turned out too dry so the next time I filled them to the top and they puffed up perfectly and they were so moist and fluffy. It took about 25 minutes at 350 degrees. They were such a hit and they popped out just perfectly!! Thanks for the recipe.
Our local restaurant makes the most fabulous balsamic bruschetta and this comes close. They toast long french bread slices in butter and add a layer of goat cheese on top. Phenomenal!
