Monday, August 9, 2010

It's Time For Salad

Have I confessed yet, that I’m a foodie??? I love food! Except who wants to cook in the summer? Eating out gets expensive, and, if you just can’t get into the tradition of standing over a fire-hot grill in 110 degree weather, then perhaps it’s time for a good salad. (Actually this is a great accompaniment to grilled chicken, hamburgers, or steak. Salad is good with anything.)

This salad, though not my all-time favorite, is still good. It’s easy to make and is elegant enough to serve at a special gathering.

Spinach Salad

1 pkg washed, baby spinach (a mix of spinach, red lettuce, and a bit of romaine would work nicely)
¼ medium red onion, sliced thin (I also chopped the slices into little bits.)
1 lb. mushroom, washed & sliced thin
1 C. dried cranberries
½ C. sliced sugared almonds


½ C. fresh lemon juice
½ C. sugar
1 TBSP Dijon mustard
2 TBSP vegetable oil
Salt & pepper to taste
Combine in a jar and shake well. Pour over the salad, or serve on the side.

Sugared Almonds:

Combine ¼ C. sugar & almonds in a heavy skillet over medium heat. Stir constantly till sugar melts & coats nuts, and nuts are slightly toasted. Spread on foil to cool.

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