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I saw a wonderful spinach salad with dried fruit and chopped walnuts and red sliced onions in some kind of vinegarette dressing, topped w/ a salmon steak, it looked great, any ideas of what the dressing would consist of? cause thats what I want for dinner,
I did a beautiful spinach salad for supper last night too (along with the last steak that was in the freezer for DP--I still can't think of beef after the video of the slaughter house).
I did spinach and made a warm bacon dressing that turned out wonderfully dispite the fact I discovered at the last minute I didnt have any vingegar. I live in Cali and had lemons out back on the tree, so I substitued a 1/4 cup of lemon juice for the vinegar and went on from there. Garnished the spinach with thinly sliced onion and chopped egg and spooned the hot dressing over....yum yum. (I had left over mac and cheese with it in place of the steak.)
I did a beautiful spinach salad for supper last night too (along with the last steak that was in the freezer for DP--I still can't think of beef after the video of the slaughter house).
I did spinach and made a warm bacon dressing that turned out wonderfully dispite the fact I discovered at the last minute I didnt have any vingegar. I live in Cali and had lemons out back on the tree, so I substitued a 1/4 cup of lemon juice for the vinegar and went on from there. Garnished the spinach with thinly sliced onion and chopped egg and spooned the hot dressing over....yum yum. (I had left over mac and cheese with it in place of the steak.)
How do you make that warm bacon dressing elston? I love spinach salad that way but have only had it in restaurants. Oh that just sounds so great. Do you use those baby spinach leaves or the large leaves torn up?
How do you make that warm bacon dressing elston? I love spinach salad that way but have only had it in restaurants. Oh that just sounds so great. Do you use those baby spinach leaves or the large leaves torn up?
Yum.....warm bacon dressing.....LOL.
I usually use baby spinach for salads, and the baby and/ or the "mature" ones for cooking.
(Like salmon in a cream sauce, baked on a spinach bed)
I just think, that the "baby" ones are just a "tat" sweeter, and the mature ones firmer and a bit "tarter".
But, maybe it's just me, and in my head??
Tonight's dinner is sausage soup. I brown a pound of mild italian sausage, then will throw in a few cups of beef broth, a can of black beans (drained), a can of diced tomatoes, basil, pepper, a small can of mushrooms, and finally some thawed frozen spinach. I let that boil then simmer it for about 20 to 25 minutes, depending on the consistency of the spinach and mushrooms. Pretty tasty.
I'm thinking I'll pick up a nice piece of salmon for tonight - steam it in some foil with butter, lemon/lime juice, lemon pepper spice, little chili powder for kick - serve with some white rice & carrots.
Okay-now I'm starving!!! We didn't go out last night as my brain was still foggy from the trip-so it was frozen pizza. Tonight we'll go out.
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Spinach Salad
