A winter twist on an inspired salad.
I mentioned awhile back that I wasn't cooking much these days. In fact, I have cooked only a handful of times over the last ten weeks. This is not to say that I haven't been eating, in fact, I've already managed to squeeze a trip to the culinary-centric city of Paris into my 2011. Commingling with these fond food memories was a recent conversation I had with a friend who brought up her lack of interest in salad during the winter months, I let the two ideas dance around in my head for a bit and they ended up on my dinner plate. Details below! Tonight's dinner: a hearty entrée salad made up of baby spinach topped with shrimp, walnuts, crumbled goat cheese, balsamic roasted peppers, onions & potatoes, dressed with a Parisian-inspired Mustard Vinaigrette.
- 2-3 tablespoons of olive oil
- 1/4 cup, red wine vinegar
- 1 shallot, minced
- 2 teaspoons of spicy mustard
- 2 teaspoons of honey mustard
- 1 tablespoon of honey
- garlic powder, to taste
- black pepper, to taste
- Add the shallots to a small bowl and cover with olive oil and red wine vinegar. Combine.
- Whisk in both mustards and honey.
- Sprinkle in spices and whisk until thoroughly combined.
- Chill for an hour or more before using.
Depending on your dressing preference, this should make enough to coat up to 3 servings of salad.
Note: My salad contained about a cup and a half of baby spinach, six cooked shrimp, half a cup of balsamic roasted peppers, onions & potatoes, one serving of goat cheese, ten walnuts broken into pieces and around a quarter cup of dressing mixed in thoroughly. I entered the details into a calorie counter and it broke down to roughly 420 calories with 7 grams of fiber and 28 grams of protein -- a very satisfying supper.