this salad is so delicious, i'm still licking my chops and planning on making it again very soon.
spinach salad with warm bacon dressing, blueberries, and shrimp
what you need for two meal-sized salads (or one salad for someone very hungry!):
~five-six cups fresh spinach
4 slices bacon
8-10 shrimp, cooked (i tossed mine with lemon juice, olive oil, salt/pepper and tossed them on the grill til they were cooked through)
3/4 cup blueberries
3 tbls honey
1 tbls dijon mustard
1 tsp apple cider vinegar or white balsamic vinegar
salt and pepper to taste
thoroughly wash and dry your greens and set them aside. chop your bacon and cook it over medium heat til just crisp. remove the bacon from the grease and drain, reserving the grease in the pan. whisk honey, dijon mustard, and vinegar together in the pan, and add salt and pepper to taste. toss this simple, warm dressing with the greens. top with shrimp (i chopped my shrimp into bite-sized pieces), reserved bacon, and blueberries. that is all!
typical spinach and bacon salad has a pretty sweet dressing, and this is moderately sweet. it's a good starting place, and you can always add a touch more honey if you choose. if you hate sweet dressings, decrease honey and increase the vinegar a bit. you could always use strawberries, change up the protein (chicken? roasted shrimp?), or even add some parmesan cheese (mmmm!).
skyler's lunch was pretty tasty looking again today! (sorry for the crazy angle though - that's a weird one. i promise, the food isn't sliding off the counter.)
clockwise from grilled veggies: leftover fajita veggies and fajita steak with avocado dip; whole wheat fig bar; salsa; plain yogurt with lingonberry jam; toasted coconut date rolls; carrots, sugar snap peas, and radishes.