Anyway, our meals over the last few days have not been post-worthy, or rather, reader worthy. I mean, really, I'm fairly certain all of you know how to make a hamburger as well as pizza, yes? Tonight, though, I made my favorite salad tossed with my favorite vinaigrette. Most of our salads are dressed with a basic red wine, extra virgin olive oil, and oregano vinaigrette - I say "our" as that's a salad that the husband will also eat; tonight, however, I made my salad. Spinach, tomato, bacon, and red onion tossed with my tangy mustard vinaigrette. I love dressings with an assertive tang, especially spinach salads. If you're not a fan of tangy, you can tone it down with a little more olive oil. But, I urge to be brave, dear readers, and just give it a try.
Tangy Mustard Vinaigrette Printer friendly
1/4 teaspoon Dijon mustard
1 teaspoon freshly grated garlic
1 tablespoon apple cider vinegar
2 1/2 tablespoons extra virgin olive oil
Salt and pepper to taste
Salad
3-4 cups loosely packed baby spinach
3 strips bacon, cooked crisp and crumbled
1 large Roma tomato sliced
Few pieces of red onion, optional, but really nice with spinach
You'll need a small lidded jar for shaking the vinaigrette, or you can whirl it up in your food processor, your choice.
Add all ingredients to jar and secure lid.
With your thumb on the lid, vigorously shake the jar until the dressing is emulsufied.
Pour over salad, toss and serve.
Enjoy!
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