Sweet Spinach Salad
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Ho hum.
There's nothing exciting about that. Usually - Google it if you like - spinach salads are slathered in some vinegary dressing that takes away the taste of the other ingredients. And often, it is spinach and some tomatoes...or, for the more daring, some strawberries.
Everyone makes that. And even I don't like that sort of salad. I want fresh ingredients...and I want to taste them.
Simple. Fresh. That's it.
If you want a heavily dressed salad, then this one is not for you. If you want to put together a fresh, easy salad, read on.
The other night, we were dining out at a pizza place, where my carnivore husband, Steven, was feasting on some meat-encrusted dish and I ordered the only vegetarian option on the menu. Boy, was it good.
This recipe is so tasty, it even made Steven - who wanted to try what I was having - request it at home.
"I never thought of having something sweet in a salad," he said.
"That's probably why you don't eat salad," I responded. "You should eat my salads more often."
"Probably..."
So we had it at home...with a few little changes to make it my own. And he liked it even more.
He even requested it again, so you know it's good.
Fancy Fresh Spinach Salad
2 cups of fresh spinach leaves
1/2 cup of dried cranberries
1/4 cup of gorgonzola cheese, crumbled
1/2 cup of candied pecans (see recipe below - make it first)
•Pull the hard stems off the spinach and chop it into bite sized pieces
•Add the other ingredients and enjoy
That was pretty easy, huh? The candied pecans are easy as well
Candied Pecans
2 tablespoons of butter (unsalted is better, but the salted kind won't harm the recipe)
2 tablespoons of light brown sugar
1/2 cup of pecans, roughly chopped
•Put a the butter and sugar over medium heat and melt.
•After it has melted, add in the pecans and stir.
•When they are fully coated, spread them out on a baking sheet and separate them out and cool them while you assemble the rest of the salad.
Vegetarian
