“Spinach Salad with Honey Dijon Vinaigrette”

On hot summer days, no one wants to be slaving over a hot stove. Today was one of those days. It was Chicago’s first scorcher. So I said to myself, “Self, how about a nice cool dinner salad?” Luckily I had fixins for a spinach salad. Introducing my Spinach Salad with Honey Dijon Vinaigrette. This is my second spinach salad variation. This salad combines fresh baby spinach, crispy bacon, chopped pecans, fresh sweet pomegranate seeds tossed with a garlic, savory and slightly sweet honey Dijon vinaigrette. The vinaigrette is very versatile depending on flavor of vinegar used. I used red wine vinegar with olive oil. My Spinach Salad with Honey Dijon Vinaigrette is also part of a new feature I’m working on containing recipes lower in carbs. Carb grams are listed at the end of the recipe. Try this salad the next time you want a break form the stove on a hot summer day or when you want a light lunch or weeknight meal. It’s refreshingly delicious…Enjoy!

Spinach Salad with Honey Dijon Vinaigrette

Spinach Salad with Honey Dijon Vinaigrette

6 cups loosely packed baby spinach

1/3 cup cooked crispy bacon, crumbled

8 T. coarsely chopped pecans (I have used pecan halves)

8 T. fresh pomegranate seeds

2 – 3 T. Olive or Walnut oil

2 T. red wine vinegar

2 t. Savory Honey Dijon mustard (I use Grey Poupon)

1 small garlic clove, finely minced

1/4 t. kosher salt

1/4 t. black pepper

Place spinach in a large salad bowl. Add bacon, pecans, and pomegranate seeds. Set salad in refrigerator until ready to serve.

Honey Dijon Vinaigrette

In a small mixing bowl, whisk together oil, vinegar, mustard, garlic, salt and pepper until thoroughly combined. Set aside until ready to serve salad.

When ready to serve, drizzle vinaigrette over salad and gently toss. Serve on individual salad plates or serve from bowl.

Note: This salad can easily be prepared for individual lunch and dinner salads. Store vinaigrette in refrigerator. This vinaigrette is delicious served warm drizzled over salad and topped with shaved Romano cheese.

Makes 4 servings. Carbs, 8g.