Wednesday, May 11, 2011
Red Wine and Honey Spinach Salad with Oranges and Red Onions
I have recently discovered that I love eating raw spinach so much more then eating lettuce. First of all, lettuce takes so much more effort to chew, swallow, fit in your mouth, fit on your fork, and fit into your diet. I have also recently discovered that I much more enjoy eating a tossed salad opposed to a salad that you pour dressing on yourself. Tossed is so much better, you use less dressing, and you spend more time enjoying your salad instead of stirring it. Umm, I think I think about food too much...what say you?
This past Easter my Aunt and Uncle made this salad and I was instantly hooked. Since then I have made this salad about 20 times. Who knew oranges in a salad would be such a wonderful combination. Remember a few years ago when we had that spinach scare? Poor spinach, they really took a hit that year. I am so glad they are back, and better....Popeye would be proud!
In other news I finally finished my 2 year long project of making my niece an apron. I was inspired by a cat design applique I saw on the SouleMama blog...which is an awesome blog FYI. I was thrilled with the end product and already have plans to start another one...which will probably take me another 2 years to finish. Me and my projects...I tend to start so many projects, and only end up finishing a handful or so. Does that happen to you? I keep telling myself that I am not allowed to start another project until I finish 2...this apron being one of the 2...so, what to finish next? Not too sure, guess I will just make this salad again and see what happens!
Red Wine and Honey Spinach Salad with Oranges
1/3 cup red wine vinegar
1/4 cup honey
1/4 cup olive oil
2 TBS orange juice or lemon juice
1 1/2 tsp dry mustard
Salt and Pepper
Whisk together. Use what you need and put the remaining dressing in the fridge.
Oranges, cut each segment in half...I used clementines
Red Onions, chopped in thin slices
To assemble salad toss the spinach together with the oranges and red onions. I used 9 oz of spinach, 3 clementine oranges, and 1/4 cup of red onion. Toss together with some of the dressing. It really doesn't take a lot, so go easy, because you can always add more after.