4 ounces frozen chopped spinach
2 tablespoons chopped onion
1 (15 ounce) can diced green chile peppers
1 tablespoon chopped celery
1 cup chopped celery
1 1/2 cups finely chopped onion
3 teaspoons olive oil
1 large onion, peeled and cut into 1/2 inch slices
1 tablespoon chopped fresh rosemary
1/2 teaspoon dried lemon zest
1/2 teaspoon dried basil
1/4 teaspoon salt
Place spinach in a large saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat and let spinach cool. Drain and place in refrigerator to cool.
In a large bowl, combine the spinach, onion, red bell pepper, green bell pepper, lettuce, onion, cheese, pepper, celery, lettuce and onion. Mix thoroughly. Spread over lettuce and replace with the remaining cream cheese mixture. Chill in refrigerator.
Heat oil in a large skillet over medium heat. Saute onion in olive oil until golden, then stir in red bell pepper. Stir in celery, bell pepper and bell pepper. Cook for less than 5 minutes and stir in milk, juice and salt. Season with seasoning salt. Cook until vegetables are tender.