It's official, Phlegmfest 2007 is now a memory, save for a bit of post nasal drip. Two weeks of virtually no housekeeping dictated a simple Easter feast though. I purchased a Honeybaked Ham, and made two different potato dishes and a cheesecake the night before. All that was left for Sunday was a spinach salad and frozen corn. That's right-niblets. Which I microwaved. Would I have preferred a nice fresh, roasted corn on the cob? Yes, but it's April, not August.
This is an awesome recipe, it's great with so many meals and requires very little effort. If you like, toss in some hard boiled eggs with the spinach. Personally, I can't tolerate even a whiff of them. When I worked the salad bar at a fast food restaurant in high school, we kept ten pound bags of chopped hard boiled eggs on hand to fill the crocks. We'd let out a warning call to everyone in the prep kitchen prior to opening the bag, "Egg farts!", lest anyone mistake the malodorous scent for a gastric emittance on your part.
Amy's Spinach Salad
One bag of baby spinach leaves
8 oz. white mushrooms, thinly sliced
1/2 C roasted sunflower seeds
4 slices crisp bacon, crumbled
1/2 small red onion, thinly sliced
Dressing:
2/3 C granulated sugar (I've tried the various sugar substitutes with no luck. Splenda was the worst.)
1/3 C apple cider vinegar
1 C canola oil
3 TBSP Dijon mustard
2 tsp. celery seed
1 small white onion, minced
Place all the ingredients in a blender, whip until smooth. I prefer the dressing served warm over the salad, but cold is just fine, too. The dressing lasts about a week in the fridge.
