Thursday, January 9, 2014

Spinach/Peach/Bacon Salad


Okay, let's talk.  This is the beginning of a New Year and the time we all make resolutions that we're certain we're going to keep.  Generally those resolutions involve changing the way we look by losing weight.  Often we set unreasonable goals as far how much weight we can lose in a very short time.  When that doesn't happen, we give up and then old habits creep into our lifestyles again.

This year, why don't we focus on eating healthier, exercising a little more and finding inner peace?
Let's take it one day at a time and one meal at a time. Just as pennies add up to dollars, small good choices can lead to big differences in the way we look and feel.

  I firmly believe that the way a dish looks really impacts the way we feel about how it tastes.  And if you happen to be fixing this for yourself and you're eating alone then serve yourself as you would serve a special guest.  After all, if you don't think you're special, then why should anyone else think you are?

Let's start off with a versatile salad that's tasty and has eye appeal.  I've given you the basic salad ingredients but you can add or substitute any of the extra items if you want.







Spinach/Peach/Bacon Salad

Dressing:

1/3 cup Joe and Son’s Tuscan Herb Olive Oil

1/3 cup Joe and Son’s Peach Infused Balsamic Vinegar

¼ teaspoon hot pepper sauce

Whisk these ingredients together until well-blended.


Salad ingredients:*

6 slices of cooked bacon, drained and crumbled

5 cups torn romaine leaves

5 cups torn fresh baby spinach leaves

1 cup of canned peach slices, drained

1 cup diced celery

1/3 cup sliced scallions

salt and pepper to taste


Combine the salad ingredients in a large bowl and toss to mix well. Drizzle with the salad dressing and toss lightly to coat.  Serve chilled.

Makes about 10 ample servings.

 *You may substitute ½ of a red onion, thinly sliced, for the scallions.
  *You may add slices of grilled chicken to the salad.
 * You may add Asian noodles for a bit of added crunch.
 * You may add about 1/2 cup dried cranberries.





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