I have found my new favorite salad dressing!
Wowsers, I was surprised by how much I liked this salad. Heck, I was surprised by how much I liked the dressing. The dressing really makes this salad, it's a non-negotiable. It must be on the salad, I do so decree. I'm only kidding, but why would you want to skip the dressing? There's about 1-2 tbsp of grated red onion (Yep, I took the onion to my box grater. Worked great!) in the dressing. That little bit of onion lends so much flavor to the whole recipe. Let's just say I'll be experimenting with grated onion for other recipes.
So, "Week of Salads" is going strong over here. Besides the nagging craving for a cheeseburger, I've been doing the "detox and eat lettuce/spinach" all week. I'm feeling good, minus a slight carb-preoccupation. I'm not against salads with substantial carbs (loooooove me some pasta salad), I guess I just chose salads without this time around. This salad will leave you feeling so light, I'd advise serving this alongside a chicken breast, or even steak. Or, just eat a huge bowl and call it dinner. Your body will thank you for all the wonderful vitamins and nutrients you are about to inhale. Spinach, apple, grapes, celery, walnuts, crumbled gorgonzola... Oh my. The crunchy texture is offset by the creamy gorgonzola. Have I mentioned how much I love gorgonzola? It's one of my favorite cheeses, I could bathe in the stinky stuff.
So, 2 more days of salads (not including today, of course!) and then, it's the weekend. I'm excited, because the hubby and I are actually doing something. We're off to Cincinnati for the weekend, to spend some time with his cousin and his wife. The hubby and I were talking, and we haven't been up to visit them in Cincinnati since February 2012. It's time! This means restaurants I've never heard of, shopping I don't have normal access to, and hanging out with some people my own age. Not that I mind hanging out with the older crowd, I definitely don't. But it's nice to let your hair down and act like a kid every now and then. I see carbs in the form of pasta and wine in my future. And Mexican food :)
Welp, sorry to get everyone excited for the weekend when it's only Wednesday. Happy Hump Day!
Poppy seed Dressing (makes 2 cups)-
1/2 cup sugar
1 tsp Dijon mustard
2 tsp kosher salt
1/3 cup apple cider vinegar
2 tbsp red onion, finely grated
1 cup olive oil
1 1/2 tsp poppy seeds
Salad (serves 2)-
4 cups baby spinach
1 Gala apple, thinly sliced
1/4 cup red grapes, halved
1/4 cup celery, diced
1/4 cup toasted walnut pieces
1/4 cup gorgonzola crumbles
1. Prepare dressing- Combine sugar through red onion in a food processor. While processor is running, pour olive oil in to emulsify. Once olive oil is mixed in, add poppy seeds. Pulse once or twice. Pour dressing into a storable container, store tightly sealed in the fridge. Dressing will keep in the fridge for up to 1 month, halve the recipe if you don't want extra. Chill dressing until ready to serve.
2. Prepare salad- In a large salad bowl, combine spinach through gorgonzola. Drizzle dressing to taste, toss to combine. Divide salads among plates, and serve immediately.
|Dressing recipe adapted from Food.People.Want.|