SPINACH SALAD AND SOPITA

Today I Made:

SPINACH SALAD WITH BAKED BEETS, SPICED PECANS, WITH BALSAMIC DRESSING AND SOPITA for DINNER>

The salad recipe is from YOU WON"T BELIEVE IT'S VEGAN by LACEY SHER AND GAIL DOHERTY.

Baked beets, homemade spiced and toasted walnuts, baby spinach leaves, and a simple balsamic vinaigrette.  

Aside from being a very impressive looking salad, it was extremely tasty.

This is a type of salad you order at a fine restaurant.

The soup, or" SOPITA"( little soup in Spanish ) is actually a family favorite.

It cooks fast, perfect for emergencies.

You can most surely find a variation of this soup in any Mexican home.

It's basically a Mexican version of ABC soup.

All you need is a bag of ABC pasta or any small type pasta(I always buy mine from the Mexican food aisle), 1 small can of tomato sauce, water, salt, and pepper.

I chose the pinwheel shape because it just looks cool.

You saute the pasta in 1 tablespoon olive oil until browned.

Then, you add the entire can of tomato sauce and saute for about 30 seconds.

Add 4 cups of water, salt, and pepper.

Stir until completely mixed.

Let it boil on med./high heat for about 15 minutes, or until the pasta is soft.

I sometimes add a flavored bouillon cube to the soup along with the salt and pepper.