• Sheil Seclearr

Vintage Blog: Summer Salads, Spinach 2016

With the heat hovering at 100 degrees, I don't know about you, but my usual burger has taken a back seat to lighter fair, greener things and edibles that don't sit in my stomach (or thighs) like a lead balloon. It would be a great time to go on a diet - IF it was cool enough to walk or do something outside that burned a few calories (other than dragging around watering hoses). Or there is the indoor gym, but who has the energy or wants to get into that metal oven called a car to get there? Swimming seems to be an option but not for this Cosmopolitan Cowgirl - not a country club in sight and no cement pond out here at the farm.


But there are lots of beautiful leafy greens in the garden and I'd like to share a few of my favorite salad recipes. This spinach salad is a hit and a perfect side for any 4th of July BBQ!


RR Spinach Salad

Serves 6-8


10 oz organic spinach

3 hardboiled farm fresh eggs - sliced

3 strips of fried bacon (gluten free preferred) crumbled

8 sliced raw mushrooms- sliced thin

4 thin slices of red onion (paper thin - add more or less to taste)

ground pepper to taste


Combine in one large bowl. Or, if you have the time and the group is small enough - divide onto individual salad plates so each serving gets an equal amount of each ingredient.


Dressing:

1/4 cup balsamic vinegar

1/8 cup good olive oil

Tbsp Dijon mustard


Pour ingredients into a glass jar and shake vigorously. The ratio is 2 parts balsamic to 1 part

olive oil - so if you like a heavier dressed salad, add proportionately.

Pour on salad just before serving.

Happy Fourth of July!


Judith Hennessey, Summer, 2016




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