Summer calls for lighter meals and less time in the kitchen. I normally serve this fresh, simple salad as a side dish, but it could easily be bumped up to an entree salad if you add some leftover cooked chicken or shrimp.
Spinach Salad with Honey Mustard Dressing
- Salad:
- 1 10 ounce package of fresh baby spinach, rinsed and washed thoroughly
- 1/3 cup slivered almonds, toasted (directions follow)
- 1/3 cup mandarin oranges, drained (I usually use a container or two of the individual plastic serving sizes)
- 1/3 cup sliced fresh mushrooms
- Salad Dressing:
- 1 cup plain yogurt
- 2 Tablespoons honey
- 2 Tablespoons Dijon mustard
- 1/4 teaspoon hot red pepper
- Salt and Pepper to taste
First toast the almonds. Spray them first lightly with cooking spray or mix with a teaspoon or so of melted butter. I normally put them on a plate and microwave on high for about 2 minutes, stir. You have to watch carefully as they can burn quickly. Continue to cook 30 seconds at a time until they are lightly browned. They will also continue to cook after removing from the heat. You can also cook them for about 8 minutes at 375 degrees in a conventional oven--again, watch carefully as they can burn in a flash. Toasting makes a big flavor hit, so don't skip. Layer spinach, mushrooms, oranges and almonds together for the salad. Whisk together salad dressing ingredients, serve with salad. Enjoy!
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Barb Welsh has lived in Herndon for about 12 years and has two sons aged 9 and 11. She is a member of the Herndon Patch Mom's Council and regularly blogs at www.obsessmuch.com.
