Spinach Salad

Spinach Salad

The Apartment Therapist has been working late for the last few months, and so we’ve been forced to eat late dinners. When you eat at 9:30, but try to be in bed by 10:30, you have a potential digestive disaster on your hands.

My solution: a salad and a glass of wine, nothing more. Some of our friends think we’re strange (and I’m sure some of our readers will too) but I thought there might be someone out there who’d like to try our Days-of-the-Week Salad system.

Here’s how it works: I keep a cache of ingredients in the kitchen each week and make a variety of salads from them each night. Last week I came up with four dinners we both really loved, leaving us feeling satisfied and nourished, yet not weighed down.

Last week’s ingredients were:

  • Baby spinach leaves
  • Avocado
  • Brown rice (make several cups of brown rice at the start of the week)
  • Hard boiled eggs (make six or so at the start of the week)
  • Organic Chicken Sausage
  • Small log of goat cheese
  • Garlic
  • Flax seeds
  • Olive oil
  • Vinegar
  • Dijon mustard

And here’s one of the salads we had:

Days of the Week Spinach Salad

  • Dressing:
    • 1.5 teaspoons vinegar (balsamic or white wine)
    • 1 teaspoon Dijon mustard
    • Salt and pepper
    • 1 tablespoon olive oil
  • Salad:
    • 2 cups packed baby spinach leaves
    • 1/4 ripe avocado, sliced into 1/2″ chunks
    • 2 tablespoons flaxseeds
    • 1 teaspoon olive oil
    • 2 garlic cloves, minced
    • 1/2 cup cooked brown rice

Serves 2.

Enjoy making it. Enjoy eating it. skgr

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