While I’m on the topic of spinach, last weekend I purposely bought an extra bag of spinach and I have no idea what I was thinking because it does not match the food menu for this week. Tonight I noticed it was starting to look funky, so I figured I’d better do a spontaneous salad and a new dressing.
This will help anytime we need a quick way to get that extra cup of spinach in our diets (per week) and these flavors work well with fresh spinach. My mom puts sprouts in spinach salad, and I usually put dried cranberries, but I didn’t have either since this was not in the plan. I added 1/2 cup chopped cashews and a can of mandarin/clementine oranges (be sure there’s no added sugar). I threw in a little leftover romaine, and I meant to add a pinch of sea salt and ground pepper but forgot.
Spinach Salad Dressing
1/2 C extra virgin olive oil
1 T red wine vinegar
1 T ketchup
1 T honey
1 T finely chopped onion
1 t Worcestershire sauce
Whisk everything well and pour over a spinach salad.
