The delivered Salad today is Oh Baby! Spinach Salad, 4 Servings

4 large handfuls Baby Spinach (washed in salad spinner)
1 med. size red Beet
2 Sweet petite Yellow Peppers or 1/2 regular Bell Pepper
2 T Red Onion or Scallions (white part), thinly sliced
1/2 C Raw Pecans, toasted, rough chop
1/4 C Raw Goat’s Cheese, soft, crumbled

Gently scrub the Beet and cut in half to shorten cooking time. Steam with steaming basket in pot for about 1/2 hour, check with small sharp knife for done-ness. In the meantime: Toast Pecans, either in oven or in pan with medium heat, be careful not to burn. Wash Baby Spinach in salad spinner and set aside to drain. Thinly slice Peppers and Onion.

Once cooled, cut the beet into quarters and thinly slice. Combine Spinach, Peppers and Onion – Dress with Balsamic Dressing (recipe below). Divide the Salad into 4 individual wide bowls, decorate with Beet slices, Pecans (cooled) and crumbled Goat’s Cheese. Voila! – A real hearty salad that can serve as a meal on its own, especially if served on a bed of quinoa.

Balsamic DressingSalad_Dressing
1 T Red Wine Vinegar
1 T Balsamic Vinegar
2 t Honey (I didn’t have Honey on hand, so used Brown Sugar)
1/4 C. Extra Virgin Olive Oil
Sea Salt and fresh ground Black Pepper to taste


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