Thursday, February 14, 2008

Spinach Salad


While working away in my workshop and listening to the news on the radio, the radio jockey said "and guess what folks, we're getting yet another snow storm". If you're not in an area that's getting plummeted by storms and excessive amounts of snow - power to you and I wish I was there. If, however, you happen to have the good fortune of living in Toronto, you'll know exactly of what I speak. Snow, snow and yet more snow. I admit, all this white stuff is not exclusive to Toronto, although at times we do think we're quite the centre of the universe. And no...for all who really love to poke at us - we are NOT calling in the military....yet.

Coupled with the snow, we're enjoying the frigid temperatures, airport delays, road slowdowns and the big question of where is all this snow supposed to go? They (the great grey they) say that we are experiencing the worst snow conditions in 15 years. Well, all I can say is - It's Canada folks... we have 4 seasons, winter is one of them, suck it up. Eat well, dress warm and get your exercise.... with big emphasis on the eat well. In saying all this - my form of pep talk - I also acknowledge that many people are affected by the short days, lack of sunshine and the greyness of the skies. Spinach is one of those power foods that has many healing qualities. Spinach provides an excellent source of iron - 150 mg per 100 gm, aids in wound healing and helps protect your eyes from blindness. As a supplement during these less than optimum weather conditions, it certainly has my vote.

I'm nurturing myself today with one of my favourites - spinach salad.

4 cups fresh baby spinach leaves (stems removed)
3 hard cooked eggs, sliced
4 strips low sodium bacon, cooked crispy and crumbled
1/4 red onion in thin strips
1/4 - 1/2 cup fresh mushrooms

Process:

1. Wash spinach leaves well and remove stems (my spinach looked like it might only have one more day left so I put it in an ice bath and it completely revitalized the spinach).


2. Remove as much moisture from spinach leaves as possible
3. Add sliced eggs



4. Add crumbled bacon



5. Add onion slices



6. Add sliced mushrooms (I didn't have any so just omitted them)

Dressing:
1/4 c cider vinegar (I used apple cider vinegar)
1/2 clove fresh garlic
1 tbsp. sugar
1/4 c. salad oil (I used olive oil)
1 tsp dry mustard (dijon would work too)
salt and pepper to taste

1. Mix together all ingredients really well and dress salad. Combine everything together.



Voila - you have lunch

Note: Dressed spinach doesn't last very long so try to use same day. StumbleUpon

4 comments:

Peter M said...

Giz, we're not used to the snow here in TO what with all the mild winters we've been having. I count, yes count that I shovelled the snow last a mere four times!

Spinach salad is great all year 'round..try it with some toasted walnuts and bleu.

giz said...

peter - thanks for the tip - toasted walnuts and blue cheese sound terrific too
i hear you on the snow - being from the midwest - we invented snow

Kate said...

Where I live there are only 2 seasons. Rain and Shine. I miss the snow terribly. Especially when everything is closed and you can't leave the house.

Kevin said...

We are getting a bit of snow here in Toronto. That salad looks pretty hearty with spinach eggs and bacon. Ah bacon, it makes almost any salad better.

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