Simple Spinach Salad

Mike hates salads. He often gets mad at me or grumbles when I make a side salad to go with our dinners. He begrudgingly eats it, leaving behind the tomatoes. Watching him eat a salad makes me sad. How does he not like the crunchy combo I have made for him? Why does he always look like he is in pain when he is eating salad?

You can clearly see how feeding Mike salad is distracting for me.

That’s why on nights when Mike is not home for dinner, I relish in not cooking and just throwing together an awesome salad. I always make a Seinfeld size biiiiig salad. If it is going to be my dinner, it is going to count.

Last night, I made one of my favorite salads—spinach  salad. My Mom always makes spinach salad for New Year’s Day dinner. It is super simple and great for dinner or lunch. I feel bad even making a recipe for this salad because it is so easy.

I tweaked my Mom’s recipe by adding some toasted sunflower seeds and cranberries. The important ingredients are clearly the spinach and bacon. Feel free to add anything your heart desires.

Eat that salad on the couch while watching anything on the Bravo network and then paint your nails. That’s how I treat myself to my faves when Mike isn’t around. Yes, a salad can be a treat yo’ self situation! It has bacon, duh!

Simple Spinach Salad
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Cook time

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Recipe type: Salad
Serves: 2-4

  • For the Dressing:
  • 1 Teaspoon Bacon Drippings
  • 2 Teaspoons Red Wine Vinegar
  • 1 Tablespoon Olive Oil
  • Pinch of Salt and Pepper
  • For the Salad:
  • 4 Slices Cooked Crisp Bacon, chopped
  • 8 Ounces Spinach
  • ¼ Cup Dried Cranberries
  • ¼ Cup Toasted Sunflower Seeds

  1. Preheat the oven to 375 degrees F. Line a baking sheet with tin foil. Arrange slices of bacon on lined baking sheet. Bake in the oven for 12 to 15 minutes until crispy. This method makes the crispiest bacon, always.
  2. When bacon is cooked crisp, remove and add to a paper towel to drain. Reserve a teaspoon of bacon grease for the dressing. Roughly chop the bacon.
  3. In a small bowl, whisk together the bacon grease, olive oil, red wine vinegar, salt, and pepper.
  4. Toast the sunflower seeds in a small pan until slightly golden.
  5. Add the spinach, bacon, cranberries, and toasted sunflower seeds to a large bowl. Pour dressing into the bowl and toss to combine. Serve salad right away.

Light & Lemony Brussels Sprout Slaw

I have to change my About Me section. I have said this for a while now, ever since I baked my first challah. But let me preface the changes I need to make with a little statement. If you have ever had to write an about me or a short synopsis of your entire persona, you know it is tough. So, the reason I have yet to make these adjustments is because I am lazy and it takes a little time to come up with these clever rambles I weave for you.

With that being said, know that I will make these adjustments eventually.

I need to remove or tweak the portion that says I am not a skilled baker. I think I can hold my own with my small skill set I have gleaned from blogging. The second thing I need to change is the part where I say that I hate Brussels sprouts.

This is not entirely true anymore. I may not like them cooked or caramelized or whatever fancy term you want to attach to them, but I do like them raw. In a slaw. Hey, that rhymed!

After coming across this idea in Food & Wine, I mulled it over for a while. Then I went out on a whim and bought some shredded Brussels sprouts from Trader Joe’s. After some tinkering with the flavoring, I think I really can say I love Brussels sprouts… In raw slaw form. In fact, I like this dish so much I am making it as a Thanksgiving side dish and I am also recommending you do the same!

Now, off to do some editing on that old About Me page.

Light & Lemony Brussels Sprout Slaw
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Total time


Serves: 6 – 8

  • For the Dressing:
  • ½ Cup 0% Fat Plain Greek Yogurt
  • 2 Tablespoons Olive Oil
  • 1 Teaspoon Lemon Zest
  • ¼ Cup Lemon Juice
  • ¼ Cup Fresh Chopped Chives
  • ¼ Cup Fresh Chopped Dill
  • Salt and Pepper to taste
  • For the Slaw:
  • 1 ½ Pounds Shredded Raw Brussels Sprouts
  • ⅓ Cup Raw Unsalted Sunflower Seeds

  1. In a small mixing bowl, whisk together the Greek yogurt, lemon juice, and olive oil. Mix in the lemon zest, chives, dill, salt, and pepper.
  2. About an hour before serving, combine the shredded Brussels sprouts, sunflower seeds, and dressing in a large serving bowl. Mix well. Let sit at room temperature until ready to serve so the dressing doesn’t seize up.

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