Esta es una exhibición prevé de cómo se va ver la receta de 'Shallot dressing for spinach salad' imprimido.

Receta Shallot dressing for spinach salad
by Julianne Puckett

Do you eat enough greens?

If you're like most people, including me, probably not. Which is why I have started keeping large containers of baby spinach on hand. (Once my spinach comes up in the garden, hopefully I can give the containers a bit of a rest!)

I have two favorite ways to use the spinach:

1) Green breakfast smoothies

2) Spinach salad

But the dressing is so good, it's enough all on its own.

I try to keep a jar of this dressing in the fridge pretty much at all times now. If I heat up some leftovers for lunch and it lacks veggies, I make myself a little half-assed side salad. If I'm in the middle of making dinner and just don't have the energy left to tackle the side dish I had planned, I scrap it and make my half-assed spinach salad.

So I guess I should have called this "Half-Assed Shallot Dressing" but that's not fair; the salad is half-assed, not the dressing.

The dressing is simple, creamy and tangy-sweet -- and a breeze to prepare.

Do you have any half-assed shortcut side dishes? The Ninj wants to know.

Directions:

Whirl all the ingredients in a food processor or blend them together in a container with a hand blender until smooth. Store in a the refrigerator.