Monday, January 31, 2011

Spinach Salad w/Honey Mustard Dressing

I love salad. I love that you can eat it all year, and that you can have it a million different ways. I would think that using spinach as a base for salad has to be the most nutritious choice. Since it's January and decent tomatoes, cucumbers, avocados, and basil are hard to come by I have to be more resourceful. Yes, all of those ingredients are available, they're just not very tasty compared to buying them in the summer, also they're very expensive right now. So, I'm expected to pay more for something that isn't that great to begin with. I think not! Enter bell peppers.

When I was a child I never ate bell peppers. See, my mother hated them. In fact, her mother hated them, and she had six children. That means every aunt and uncle I ever imposed on never fed me a bell pepper either. Most of them hate bell peppers too. With the exception of my aunt with the green thumb who is the goddess of all things growing. But I digress, I love bell peppers! Green, red, orange, yellow, they're just a rainbow of nutritional crunchy goodness.

Here is my current favorite salad, it's great as it is in this photo and with this dressing, but it's also great with the peppers cut in strips, some shredded rotisserie chicken, and Trader Joe's Tuscan Italian Dressing.

1/2-3/4 bag of baby spinach
1/4 of each, red, yellow, and orange bell pepper, sliced and chopped in 1 inch chunks
1/4 cup of sliced almonds, toasted
2 tbls.-1/4 reduced fat feta cheese
(the reduced fat is a little softer and not as dry as the full fat version)
Salt to taste

2 Tbls. olive oil
juice of 1/2 lemon
1 Tbls. Dijon mustard
1/4 tsp. fresh ground pepper
2 tsp. honey
1 tsp. Worcestershire Sauce

1. Add spinach to a large bowl. Wash, remove tops and seeds and chop or slice your peppers. Place them on top of your bed of spinach. Sprinkle with feta cheese.

2. Heat a small  saute pan over medium low heat. Add your almonds and stir occasionally while toasting. They will release their oils and then you will start to see them brown. You want them to be a golden brow. They will quickly go from perfect to burnt so keep an eye on them. It should take about 5 minutes.

3. Meanwhile, make your dressing. Simply combine all the ingredients in a small bowl or measuring cup and whisk until thick, well combined and emulsified.

4. Sprinkle salad with toasted almonds and dressing.

This post is linked to:
Mouthwatering Mondays @ A Southern Fairytale
Tasty Tuesdays @ 33 Shades of Green


Sue said...

I love salads because the sky's the limit! This one looks tasty! I think I will make a salad for lunch:)

Megan said...

Honey mustard is one of my favorite things ever!

Julie said...

This looks absolutely delicious!

The Farm Girl

Jennifer said...

I love salads and all the different ways you can make them. Your salad sounds really good and the photo is wonderful...makes me want to take a bite right now! I love the pretty colors of those peppers and the spinach. I don't remember eating peppers as a child other than maybe some green pepper in a dish my mom would make but I sure do love ALL of them now, especially the red ones!

Thanks for sharing this recipe. I'll give it a try for my husband and me and maybe I can convince my kids to try it too :)

Thanks for checking out my cinnamon roll pancake recipe. I hope you give them a try and enjoy them.

I'm anxious to check out some of your other posts, especially some of the ones I saw on your sidebar!

Til Next Time,