Lee’s Crisp Broccoli-Apple Slaw

Lee's Crisp Broccoli Apple Slaw

“I could eat coleslaw every day for the rest of my life and never get bored!”

Said no one ever.

Poor coleslaw.  It really is an after thought, isn’t it?  Something you feel obligated to serve with fried chicken, or on top of a bbq pork sandwich.  You’ll order it as a side dish, if offered, because eh…it’s better for you than fries, right?  Often drowning in a bland, watered down dressing and served unceremoniously in a flimsy little paper cup.  You take one obligatory bite, and that’s it.

I honestly have not given coleslaw much thought over the years, until recently, when a good friend of mine raved about a slaw her neighbor, Lee, made.  It had apples in it…hmmmm.  Lee graciously passed on the recipe to me, and it happened to fit in perfectly with a meal I was making that week.  I was immediately smitten.

Step aside average cabbage slaw and meet your competition:Lee's Crisp Broccoli Apple Slaw| Dinner Is Served

Couple things that I love about this slaw above the others: definitely the broccoli slaw mix itself.  If you can grab some in the organic section of your grocery store, that’s a win.  Trader Joe’s also carries an organic broccoli slaw, I am pretty sure.  Most mixes include some shredded carrots and others, a little shredded red cabbage.  The crisp texture and clean flavor is a refreshing change of pace.    Alone, it’s a nice mix, but kick it up with some chopped tart apples and a slighty sweet, tangy mayo dressing , and it’s a slaw game changer.20140413_153830

Whoah…hold the horses here.  Might that be fresh rosemary in the dressing?  Oh yes indeed and it’s the secret ingredient in this dressing.   Very tempted was I to leave this out, but I’m so glad I didn’t.   Blog worthy slaw? You betcha!

Thank you Lee.  This one’s a keeper!

Lee’s Crisp Broccoli-Apple Slaw

1- 12 oz package broccoli coleslaw mix

1 2/3 cups chopped tart apple, peeled (such as Granny Smith)

1/4 cup mayonnaise (regular or light)

3 tablespoons light brown sugar

2 teaspoons chopped fresh rosemary

1 teaspoon cider vinegar

3/4 teaspoon salt

Combine slaw and apples in a large bowl, and toss well. Whisk mayonnaise, brown sugar, rosemary, vinegar and salt in a small bowl.  Combine with slaw/apple mix and gently toss.  Add a pinch of black pepper, if desired.  Cover and chill at least an hour before serving.  Yield: 8 servings – serving size is 1/3 cup.

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Filed under Salad Dressings & Sauces, Salads, Uncategorized

Kentucky Bourbon Steak

Kentucky Bourbon Steak | Dinner Is Served

Something completely enjoyable happened a week ago.  The “winter that would not end” finally gave us a bit of a break, and I finally found my way to something I’ve been missing for five long months:

MY GRILL

And in celebration of this momentous occasion, I couldn’t just grill out brats or a lowly chicken breast.   It had to be steak and it had to be this bourbon marinade.  And about that bourbon..

A few weeks back, the family took a mini vacation to Kentucky to do some Mammoth Cave exploring, dining, family visiting and most notably, a trip to the Makers Mark distillery in Loretto.

Maker's Mark Distillery, Loretto, KYNow THIS is a trip worth taking.  Just be sure to bring your GPS and enjoy your drive through the winding back roads of Kentucky.  I learned a lot about the craft and came away with a new found appreciation for this spirit which, up to this point, I had used only for cooking and not much for sipping.  I also came away with t-shirts, barrel staves for smoking, a fun shot glass, and two bottles of bourbon (those gift shops suck me right in).

So last weekend I was on a mission to not only grill the perfect steak, but to use my new, treasured bottle of Maker’s Mark in the marinade.  I pulled this recipe out of the archives and let me say, it’s as good as I remembered, with a lot of the good things that go in to a great steak marinade:

Kentucky Bourbon Steak | Dinner Is Served

Kentucky Bourbon Steak | Dinner Is Served

Which, when combined, looks something like this:

Kentucky Bourbon Steak | Dinner Is Served

Kentucky Bourbon Steak | Dinner Is ServedOh, and because one can never get enough bourbon:Whiskey Barrel Ch

Whiskey barrel chips for smoking.  Glory be.

Did I mention that my grilled steak was enjoyable?  Well, let’s kick that up a notch.  It was BEYOND amazing.  A wine pairing with this one?  Not this time around.  A little sip of Maker’s Mark was all I needed to make this meal complete.

Kentucky Bourbon Steak

3 TBS olive oil

2 TBS Dijon mustard

¼ cup Kentucky bourbon whiskey

1/3 cup soy sauce

2 TBS red wine vinegar

1 TBS Worcestershire sauce

¼ cup light or dark brown sugar

2 TBS minced red onion

1 TBS minced fresh garlic

1 TBS minced fresh ginger

1 TBS salt

2 tsp coarse ground black pepper

Steaks of your choice

Combine all  of the marinade ingredients in a non reactive bowl. Whisk to blend.  Place steaks in a Ziploc plastic bag or in a non reactive dish, add marinade and refrigerate for at least 4 hours or overnight.

Remove steaks from marinade and grill (preferably over charcoal).

Makes enough to marinate one large sirloin steak, about 6 fillets, or 4 large ribeye/NY strip steaks.

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Filed under Entree - Beef, Good to Grill!

Congratulations to Our “Sunny Giveaway Contest” Winner!

Well it took what felt like FOREVER, but the temperature finally topped the 60° mark here in Chicago today, and we have a winner!  Congratulations to Paula W. for guessing the exact date!  You’ll be receiving a one bottle of Penzey’s Sunny Paris and one bottle of Sunny Spain very soon.  Happy cooking and for those living in the area: GET OUT AND ENJOY THE DAY!

2014-03-31 17.58.56

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Chile-Tequila Shrimp Tostadas with Lime Crema

Chile-Tequila Shrimp Tostadas with Lime Crema | Dinner Is ServedThis week marks the first time I’ve seen my lawn in four months, and let me tell you it isn’t a pretty sight.  I also have access to my grill for the first time in four months, but the gas bottle is empty.  I would say that I tried on a pair of shorts too, but I’m just not going to go there for at least another month or two.

Welcome to “Spring that’s not Spring” in Chicago.

I find myself in desperate need of light and fresh food these days so when Friday came upon me a few days ago and I happened to have the day off work, my mind wandered to the flavors of Mexican cuisine: lime, cool sour cream, spicy chile, cilantro and fresh avocados.  Fish tacos came to mind, but when I spotted these tostadas on Fine Cooking’s website, I was all over it.

The ingredients are fairly straight forward on this one.  Although I did have to go out and purchase a bottle of tequila [too bad so sad :]   Chile Tequila Shrimp Tostadas with Lime Crema | Dinner Is Served

Hidden behind the shrimp is a wonderful Wisconsin White Clover honey I found at the store from Gentle Breeze.  And speaking of “gentle,” a gentle reminder at this point to NEVER buy bargain basement honey, especially contaminated honey from China!  For more info, check out True Source Honey online.

Gentle Breeze Honey

 This recipe also let me use a few of my favorite kitchen gadgets and also to mess around with photo editing a bit.  Goes without saying if you don’t own a Microplane or a Norpro Lime Juicer by now, well you’re missing out on two of the best kitchen gadgets ever created.

Microplane and Lime JuicerAnd here is where I admit to cutting a few corners by using pre-made tostadas. Forgive me but I was just not in a mood to deep fry tortillas!

Tostadas

And here is where I tell you this is a fantastic dish that I absolutely loved (which is pretty much what I say about every dish I post here)

Chile Tequila Shrimp Tostadas with Lime Crema

 Do I need to tell you what to do with the leftover tequila?  Yeah…I didn’t think so ;)

margarita-cocktail

Chile Tequila Shrimp Tostadas with Lime Crema*

  • 1 Tbs. olive oil
  • 1/2 tsp. pure chipotle chile powder (or regular chile powder)
  • Kosher salt
  • 1 lb. large or extra-large (20 to 30 per lb.) shrimp, peeled and deveined
  • 3/4 cup sour cream (or substitute plain Greek yogurt or Mexican sour cream)
  • 2 medium limes, 1 finely grated to yield 2 tsp. zest and squeezed to yield 1 Tbs. juice; the other cut into 4 wedges
  • 1/2 tsp. honey
  • 1/4 cup white tequila
  • 8 5- to 6-inch packaged tostadas (see Note>)
  • 1 cup thinly sliced green cabbage
  • 1 large firm-ripe Hass avocado, diced
  • Chopped cilantro, for garnish
 In a shallow baking dish, combine 1 Tbs. of the oil with the chipotle powder and 1/2 tsp. salt. Add the shrimp and toss well to coat. Let sit for 10 minutes.

In a small bowl, combine the sour cream, lime zest and juice, honey, and 1/2 tsp. salt.

Heat the oil in a large skillet. Add the shrimp and cook over medium-high heat on one side until lightly browned, about 2 minutes. Flip and cook 1 minute more. Take the pan off the heat and add the tequila. Return to the heat and cook, tossing, until just cooked through, about 1 minute. Remove from the heat.

Slather each tostada with about 1 Tbs. of the sour cream mixture. Divide the cabbage, avocado, and shrimp over the tostadas, drizzle with the remaining sour cream mixture, sprinkle with cilantro (if using), and serve with the lime wedges.

Serves 4

Note> You can easily turn these into shrimp tacos by substituting your favorite corn or flour soft tortillas or taco shells.  Or…maybe give this technique a try!  Instructions can be found at: http://lifehacker.com/5885277/make-your-own-taco-bowls-by-flipping-over-a-muffin-tin/allMake Your Own Taco Bowls

*Recipe adapted from Fine Cooking Magazine

 

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Filed under Entree - Seafood, Quick Easy Weeknight Meal, Uncategorized

Sunny Give Away!

Sunny Give Away!I have tried very hard not complain about the winter that never ends here in Chicago, but seriously people, I NEED IT TO BE OVER!

But rather than complain even more, maybe a little positive thinking will hasten spring’s arrival.  And for fun, why not throw in an added incentive like some bright and sunny spices from Penzeys.

So here is the deal. Just leave a comment here or on my Facebook page no later than midnight (CST) Monday, March 17th. and 1) predict which date will Chicago officially record a temperature of 60° or above and then 2) Tell me how you follow Dinner Is Served (email, Facebook, Twitter, etc.).  I will consider the “official” temperature to be the one recorded at O’Hare.  And…if more than one person guesses correctly, I will resort to randomly selecting a winner.

The person who is closest to predicting the correct date will win one bottle of Penzey’s fabulous Sunny Paris Seasoning:sunny paris

And one bottle of Penzey’s Sunny Spain:sunny spain

Both spice blends are sure to bring warmth and sunshine to just about anything you make.  Best of luck to everyone and hopefully with all the positive thinking, we’ll be looking out at something like this soon!sun and tulips

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Sauteed New Potatoes with Rosemary & Olives

Sauteed New Potatoes with Rosemary & Olives | Dinner Is ServedI may have just had these for breakfast.

Ok so I really did have these for breakfast this morning.  And also for dinner the other evening.  You see, these three ingredients (potatoes, rosemary, and olives) make me go weak in the knees.  Combine them all into one and resistance is futile.

Not to disparage classic roasted potatoes, but these are even better.  The potatoes remain perfectly tender and just slightly crispy on the outside.  And the rosemary stays fresh and bright.  The olives…oh my.  The icing on this cake, I tell you.

Speaking of rosemary, this poor plant of mine is currently sitting in a sunny window in my living room, looking pretty frazzled and definitely nowhere near as robust as when this photo was taken last summer. #iamsodonewithwinter2013-01-28 08.59.03A final few notes about this dish.  Feel free to jazz it up with a little crumbed feta cheese.  Serve it alongside almost anything (sauteed fish, chicken, lamb chops, steak..)  It can also be held at room temperature for a bit, making it a nice “make ahead” side dish.

And as previously mentioned, served cold for breakfast is pretty darned good as well.  Enjoy!

Sauteed New Potatoes with Rosemary & Olives| Dinner Is Served

Sauteed New Potatoes with Rosemary & Olives

  • 4 medium sized red potatoes (about 3/4 lb.) slices 1/4-inch-thick
  • 1 1/2 TBS olive oil
  • 2 sprigs fresh rosemary (each about 3-inches-long)
  • 1/2 cup pitted Kalamata olives
  • 3 TBS roughly chopped parsley
  • 1 TBS balsamic vinegar
  • Kosher salt and coarsely ground black pepper

In a medium saucepan over high heat, bring the potatoes to a boil in enough salted water to cover them by 1-inch.  Reduce the heat to a brisk simmer and cook until tender, but not falling apart, about 5 minutes.  Drain on paper towels to remove excess moisture.

In a heavy, medium skillet, heat up the olive oil until shimmering.  Add the potatoes and rosemary and cook, flipping occasionally, until the potatoes are tender and browned, about 4 minutes.  Add the olives, parsley, balsamic vinegar and season with salt and pepper.  Gently stir to combine and warm.  Serve immediately or hold at room temperature for up to an hour.

Serves 4 as a side dish

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Filed under Quick Easy Weeknight Meal, Side Dishes - Potatoes

Sauteed Lemony Pepper Chicken

Sauteed Lemony Pepper Chicken

Anyone with a smart phone surely has had one or two or a thousand , amusing/cringe worthy stories about auto-correct fails.   Some are so epic, they find their way to sites like Facebook and Instagram and cause people like me to laugh till our stomachs hurt.    One of my personal favorites occurred a few years back when I was making reference to a nearby town called Lemont.  Which my auto- correct decided should read  “lemony”.  My friend got quite the kick out of that one, asking me where “Lemony, IL” was located.  *rolls eyes.

So, in honor of the great town of Lemony, I bring you this super simple, super quick chicken.  If you’ve followed my blog for any period of time, you may notice a similarity to my Chicken with Herbes de Provence (7/30/2011).  Although the flavorings and timing are slightly different, the technique remains the same:  season chicken breasts, brown them in butter, then cover and let rest to let the residual heat finish cooking the chicken.  The result is always incredible moist chicken, with a nice little browned butter sauce to add the finishing touch.

For this recipe, I am recommending Trader Joe’s lovely Lemon Pepper Seasoning Blend:

Sauteed Lemony Pepper ChickenI dig grinding my own spices and this is such a versatile combo, it’s been lemon pepper mania here lately.

I will also suggest insist that you always purchase good quality chicken breasts.  Like this: Sauteed Lemony Pepper ChickenSauteed Lemony Pepper ChickenIdeally in the 7-8-ounce range.  Ideally all natural or organic .  You’ve heard the phrase “garbage in, garbage out”?  Well that is one of THE foundations of good cooking.  You just cannot take stringy, processed, monster chicken breasts and make this recipe (or any other) turn out ok.

Some parting remarks: by all means double the recipe!  Leftovers are terrific in wraps, sandwiches and salads.  Before long, your family will be singing the praises of lemony chicken and should you or they, ever meet up with someone from Lemont, IL, please tell them they inspired one darned good recipe.

Sauteed Lemony Pepper Chicken

  • 2 – 2 1/2  TBS unsalted butter
  • 2 boneless, skinless chicken breasts, preferably all natural, about 7-8 oz. each
  • Lemon Pepper seasoning (preferably Trader Joe’s)
  • Kosher salt
  • 4 thin slices fresh lemon

Season the smooth (presentation) side of each breast with the Lemon Pepper seasoning and some Kosher salt.  In a medium-sized skillet, heat the butter on medium high heat until it’s foaming.

Place the breasts, seasoned side down, in the pan and cook for 5-6 minutes.  While the breast is cooking, season the other side with Lemon Pepper and salt.  The breast should be well browned at this point.  Using tongs, carefully turn the breasts over and continue browning on the second side for about 4 minutes.  At this point you can add the lemon slices to the skillet while the chicken is browning.  Cook lemon slices about 30 seconds on each side, just to get some color.

You will notice that the butter will start to brown a bit while you’re sauteeing the breasts.  This is a good thing!  However at any point, if you notice the butter starting to burn or smoke, reduce heat to medium.

After chicken has been browned on both sides, flip over once more.  Place browned lemon slices on top of breasts.  Cover pan and turn off heat.  Let pan sit for at least 8 minutes or up to 15 minutes.

Transfer breasts to a plate or to a cutting board to slice.  Serve with the browned lemon slices and, if desired, a bit of the lemony, browned butter sauce.

Serves 2

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Meyer Lemon Blueberry Muffins

Meyer Lemon Blueberry Muffins | Dinner Is Served

If you know any cooks or bakers (or you yourself fall into one of those categories), then you know that often, people describe themselves as either a cook or a baker.  Now I’ve known plenty of people who excel at both, but even then, if you ask, they tend to identify more closely with one or the other.  As for me, well just look at my blog stats: over 140 recipes, only a few of which are dessert.  Baking is, well, just not my thing!

Could I write a mini novel about the reasons for this? You betcha!  There would be a chapter about culinary school and my station buddy in pastry class who could form a perfect pie crust in 60 seconds while I fumbled with a crumbled mass of flour and shortening. And another chapter on my inability to tell baking soda and baking powder apart.  The fact that I have about two feet of counter space in my kitchen, barely enough room to cool a dozen cookies.

You get the idea.

Yet once in a blue moon, there arises a “perfect storm ” of sorts.  I get a little craving for a muffin or a quick bread.  I happen to have all the ingredients on hand.  I happen to have a spare hour on my hands.  And voila, next thing you know I’m pulling warm, melt in your mouth muffins out of the oven on a grey Saturday in February.

A quick note about the skill level needed to make these muffins which, on a scale of 1-10, is about a “2.”  There is no creaming, rising, alternating, blah blah blah.  Just mix the dry ingredients in one bowl.  Mix the “wet” ingredients in another.  Combine them (barely).  Done.  Ok, even I can manage that.

I did change up the original recipe from Cooking Light a bit because I happened to have a bag of Meyer lemons on hand, and I do prefer them for baking (they’re a bit sweeter/more subtle than regular lemons)Meyer Lemon Blueberry Muffins

I also happened upon a ginormous box of blueberries at Trader Joes, so before my son could devour the entire package, I saved one cup to use in the muffins.  Blueberries + lemon = match made in heaven.

The result were incredibly soft, delicate little bits of sunshine.  Not overly sweet or heavy.  Just perfectly moist and with a beautiful little sugary crunch on top courtesy of the raw sugar.  They’re made to go with a cup of tea in the afternoon, with your morning latte or even after dinner with a splash of Limoncello.

Just for the record, I’m still a cook, not a baker.  Although for this one afternoon, I admit crossing over to the other side was rather enjoyable.

Meyer Lemon Blueberry Muffins*

  • 1 3/4 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup part-skim ricotta cheese
  • 1/2 cup water
  • 1/4 cup olive oil
  • 1 tablespoon grated Meyer lemon rind <or conventional lemon>
  • 2 tablespoons fresh Meyer lemon juice <or conventional lemon>
  • 1 large egg, lightly beaten
  • 1 cup fresh blueberries, divided
  • Cooking spray
  • 2 tablespoons turbinado <aka “sugar in the raw”> sugar

Preparation

  1.  Preheat oven to 375°.
  2.  Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt) in a large bowl; make a well in center. Combine ricotta and next 5 ingredients (through egg). Add ricotta mixture to flour mixture, stirring just until moist.
  3. Gently fold in 3/4 cup of the blueberries.
  4.  Place 12 muffin-cup liners in muffin cups; coat with cooking spray. Divide batter among muffin cups. Top each muffin with a few of the remaining 1/2 cup of blueberries.  Sprinkle turbinado sugar over batter. Bake at 375° for 16 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.

Yields: 12 muffins

* Recipe adapted from Cooking Light Magazine

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Rigatoni with Sweet Sausage, Escarole, Cannellini Beans and Garlic Broth

Rigatoni with Sweet Sausage, Escarole and Cannellini Beans | Dinner Is ServedMy challenge here is to get through this post without complaining about winter/cold/snow OR the fact that I wrote this entire blog post yesterday and this morning the entire thing had vanished.  Poof!   I was seriously ready to cry big crocodile tears, but being the stubborn Scot that I am, I’m just going to suck it up.  After all, there’s no crying in the kitchen now, is there!

I will say that this pasta dish is absolutely magnificent and the fact that it can be cooked, start to finish, in well under thirty minutes makes it even more so.  This is “country casual” food at its best!  Just begin with simple, but hearty ingredients:

Rigatoni CollageThen it’s just a matter of browning the sausage, simmering the garlic in the broth along with the escarole, cannellni beans and Parmigiana Reggiano and cooking some pasta.  It’s crazy how easy this is.  I highly recommend serving with bread so you can soak up every bit of the garlicky broth and a glass of hefty red wine (I’m thinking a nice Rosso di Montalcino would pair nicely).

This dish can be varied in many ways to suit your dietary needs.  Feel free to substitute turkey sausage and whole grain pasta.  You can even go the vegetarian route and use vegetarian sausage (Field Roast Brand has received high marks and is available at Whole Foods) along with vegetable broth.  My one and only caveat with this recipe is that is best served immediately.  I am the queen of leftovers, but this dish just does not stand up as well to chilling and re-heating, so there you have it.  Full disclosure always here on DIS.

And now I better get this thing published before POOF happens again.  I may be a stubborn Scot, but if this thing disappears again, I’m toast.  Happy cooking everyone!

Rigatoni with Sweet Sausage, Escarole, Cannellini Beans and Garlic Broth

1 tablespoon olive oil
1 pound mild or hot Italian sausage
3 medium or 2 large cloves garlic, minced
2 cups canned low-sodium chicken broth or homemade stock
1-2 heads escarole, torn into 2-inch pieces (about 8 cups)
1 cup drained and rinsed canned cannellini beans (from one 15-ounce can)
1/3 cup freshly grated Parmigiana Reggiano, plus more for serving
Kosher salt and coarsely ground black pepper to taste
Pinch of crushed red pepper flakes (optional)
3/4 pound rigatoni
  1. In a large deep frying pan, heat the oil over moderate heat. Add the sausage and cook, turning, until browned and cooked through, about 10 minutes. Remove. When the sausage is cool enough to handle, cut it into slices.
  2. Put the garlic and the broth in the pan and bring to a simmer. Add the escarole, cover, and simmer for 5 minutes. Gently stir in the sausage, beans, Parmesan, salt, pepper and optional red pepper and simmer 1 minute longer.
  3. Meanwhile, in a large pot of boiling, salted water, cook the pasta until just done, about 14 minutes. Drain and toss with the sauce. Serve with additional Parmesan.

Serves 4

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Winter Fresh Spinach Salad

Winter Fresh Spinach Salad | Dinner Is Served

‘”..my salad days, when I was green in judgment.” (William Shakespeare “Antony and Cleopatra”)

Ah yes the salad days…late summer when salads are cool and crisp and the farmstands are filled with just-picked produce.  In other words: the complete opposite of right now.  Curse you Polar Vortex!

650x366_01061838_screen-shot-2014-01-06-at-1_38_37-pm

Salads and winter can be a tricky business.  Especially here in the upper Midwest, where farm fresh produce is non existent.   Yet lately I’ve been craving salads big time.  Of course I go through my “I need to eat more vegetables and fruit this year” every January.  But this year more than ever, I am just yearning for ANYTHING green!  Seriously, spending nearly two months in the Chicago “fifty shades of white and grey” deep freeze makes me want to re carpet my living room in AstroTurf just to get the feeling of green grass!

But enough about the weather.  Let’s get down to the real reason I am here and that is to talk about food.  Specifically this totally awesome spinach salad that I have been making for ever.  The ingredients are fairly basic:Winter Fresh Spinach Salad | Dinner Is Served

And of course spinach (yay GREEN!!!!)Fresh Spinach

And a very simple oil and vinegar dressing that is beautifully balanced with a little sugar, mustard and garlic:Fresh Spinach Salad | Dinner Is Served

You’re probably wondering what all the fuss is about this salad, but let me just say that the flavors and textures come together in perfect harmony.  I would happily make an entire dinner out of this salad, and often have.  Even the 15-year old last night ate every single last bite of his AND thanked me profusely for making a nice dinner (score one for mom).

And I suppose not ALL produce is in a sorry state right around now.  Spinach, cauliflower, mushrooms and scallions seem to be good year round, making this a winner of a winter salad.   So stick with me folks…great food like this will get us through the winter and before we know it, the true salad days will be upon us!

Winter Fresh Spinach Salad

DRESSING:

  • 1 garlic clove, minced
  • 2 tbsp. cider vinegar or red wine vinegar
  • 1 tsp. sugar
  • 1 tsp. salt
  • 1 tsp. dry mustard
  • 1/2 tsp freshly ground pepper
  • 6 TBS (about 1/4 cup) salad oil
SALAD:
  • 8 cups baby spinach, stems removed
  • 3 hard-cooked eggs, chopped
  • 8 slices bacon, cooked and crumbled
  • 2-3  green onions, finely chopped
  • Fresh mushrooms, sliced
  • Fresh (raw) cauliflower, cut into bite-sized florets

Directions In a jar or other container with a lid, mix together all of the dressing ingredients, shake well, and refrigerate for an hour or longer (or use right away).  In a salad bowl, combine the spinach, eggs, bacon, green onions, mushrooms, and cauliflower and toss with dressing.

Serves 4-6

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