My nutritional intake has been very questionable lately. Weeknights are especially dicey as I will almost never enter the fray that is the dinner-time-rush at the grocery store (I know I should be better about stocking up over the weekend, but let's not dwell on that right now). I have not been abiding by Ellie Krieger's "eat the colors of the rainbow" advice at all, which is probably why I found myself craving a spinach salad over the weekend.
I baked the bacon in the oven (anything to keep the smell of bacon out of my hair), boiled some eggs and whisked up a dressing with dijon, honey, salt, pepper and... bacon fat (you can pretend this part never happened for the sake of your opinion of me). I planned on using extra virgin olive oil, but got to thinking deviously when I saw the fat on the baking sheet.
This salad can be put together very quickly; it only took me about 20 min. from start to finish. Definitely going to be a keeper as the warmer months approach, but it's funny because I can count on one hand the number of spinach salads I eat in a year and I never order honey mustard dressing. Maybe 2009 is the year everything changes!
4 comments:
Hi Marie. My first time to your blog. LOVE it.. you have some really great recipes. The spinach salald with this choice of dressing is perfect. Looks delicious!
Donna: Welcome and thanks for stopping by! I think for a while I had to convince myself that dijon was great, but now I really believe it and love it in dressings.
Believe it or not, I was just looking into the recipe books to find out how to make a nice salad dressing. Being Chinese, we eat more warm food but I want to make more salad this summer, your spinach salad is a great idea.
Janet from http://www.gourmettraveller88.com
Janet: Hi there! Making salad dressings at home is great not only for flavor, but also because I don't feel pressured to finish bottled dressings before their expiration dates. Thanks for stopping by!
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