Tuesday, May 25, 2010

Wilted Spinach Salad and Roasted Red Pepper Bruschetta

Try this salad for an easy weeknight meal this summer. Serve with roasted red pepper bruschetta on the side.

4 cups chopped fresh spinach, washed and drained very well (better yet, use a salad spinner)
6 slices thick bacon, cut into bits (Most grocery stores sell packages of bacon ends, which are cheaper than those nicely sliced breakfast rashers; it doesn't matter if they don't look pretty, because you will be cutting them up anyway.)
2 boiled eggs, chopped
ranch dressing (see below for homemade recipe)

In a large skillet, fry the bacon until crisp. Pour off oil. Add the spinach and mix with the bacon. Cook until just wilted.

Sprinkle the chopped egg on top and drizzle with ranch dressing. Serves 2.

Homemade Ranch Dressing

1/2 cup mayonnaise
1/2 sour cream
1 tbsp each of chopped dill, parsley, and chives
1 clove of garlic, finely minced
salt and pepper to taste
4-6 tablespoons buttermilk

Mix the mayo, sour cream, and herbs together in a small bowl. Use the buttermilk to thin the dressing to desired consistency. Season with salt and pepper.

Roasted Red Pepper Bruschetta

1/2 baguette, sliced in half lengthwise
roasted red pepper slices with olive oil
baby arugula leaves
1 clove of garlic

Slice the garlic clove in two and rub over the surface of the baguette halves. Spread the olive oil from the roasted red peppers over the baguettes. Layer the arugula leaves and red pepper slices on top. Toast in the oven until the edges of the baguette slices are golden brown and crisp. Serve immediately. 


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