Receta Shallot dressing for spinach salad
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.
- Shallot Dressing
- (makes about 1 cup)
- Ingredients:
- Scant 1/3 cup sugar
- 1/3 cup apple cider vinegar
- 1/3 cup canola oil
- 2 medium shallots, peeled and chopped
- 4 teaspoons dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
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.