I know I was being elusive on the last post. This blog post has details about my birthday cooking class with Chef Julie. It was so much fun! Esther and I made two of the three recipes this week. So easy and delicious.
I made this weeknight dinner salad by throwing in whatever I had in the fridge! Also the reason why I don’t provide exact amounts of the ingredients – just eyeball it. The orange vinaigrette really brought the flavors together. Great way to get your veggies and use up what you have.
spinach salad with an orange vinaigrette
¼ cup of orange juice (juice of 1 squeezed orange)
1 TB cider vinegar
1 TB dijon mustard
2 TB honey
1 TB olive oil
salt and pepper to taste
2 hard boiled eggs, sliced
1½ cups baby spinach
handful of grape tomatoes, sliced
3 slices of turkey deli meat, julienned
½ cup cooked green beans
2 TB golden raisins
2 TB almond slices
Cook the eggs in a small pot for about 10 minutes. Drain, cool, crack the shell, and slice. Wash and pat dry the baby spinach. Cook the green beans on a skillet with a little oil. Chop the turkey into strips. Compose the salad in a bowl or a plate with all the components. Create the dressing and add a few pinches of salt and pepper. Check for a balanced flavor. Enjoy!