Spinach Salad
Basil and Dijon Crusted Chicken Breast with Stone Ground Mustard Sauce
Creamed Orzo
Green Beans and Almonds
Roll w/Butter

Spinach Salad

Salt – to taste
Black pepper – to taste, freshly ground
Mustard – 2 tsp, whole grain
Olive oil – 2 tbsp
Balsamic vinegar – 1 tbsp
Garlic – 1 clove, minced
Eggs – 2 pieces, hard-cooked, sliced
Bacon – ¼ pound, crisply cooked, drained, crumbled
Green onions – 4 pieces, chopped coarsely
Spinach – 1 pound, fresh

1. Thoroughly wash the spinach. Pay special attention to the leaves where grains tend to stick. Cut the roots off the stems. Pat dry after washing then tear the leaves into pieces.
2. Get a large salad bowl. Put the spinach and the onions. Mix well.
For the dressing, get a small bowl and whisk the pepper, salt, mustard, olive oil, balsamic vinegar and garlic.
3. Before serving, slowly pour the dressing over the spinach mixture. Toss well to coat.
4. Sprinkle the crumbed bacon over the spinach salad. Use the sliced eggs for garnishing.

Tip: The traditional spinach salad can be used as an appetizer or as a main dish.


On a personal note: Everyone knows that I love spinach, but hate spinach salad; most of my family love it and it works well for parties.  I’ll eat it if its served not to be rude, but if you know I’m coming to dinner, please serve something else or don’t be offended if I choose to eat something other than the salad. Thank you!

There are three constants in life… change, choice and principles. ~ Stephen R. Covey