I love salads for their accessibility, nutritional value, and the fact that you can basically empty the last bits of left-overs into a bowl, whip up a vinaigrette and call it lunch. Plus they take no time to make, which as you may have noticed from my cooking style, is a prized commodity. It’s hilarious, my boyfriend is completely the opposite. I like to think of him as a weekend chef. Homemade pizza dough or BBQ’d anything is right up his alley, but he wants to start roasting potatoes at 7:30pm on a Wednesday, and we don’t have any of the ingredients(!) Bless his heart, but weekdays, I’m happy to take the cooking responsibilities. Here’s a salad favorite.
2 tblspoons Gorgonzola or bleu cheese
1/8 cup golden raisins
2-4 strips of bacon, chopped (left-over from Sunday morning)
2 tblspoons sunflower seeds, roasted
a few healthy handfuls of fresh spinach
fresh cracked pepper
4 tblspoons balsamic vinegar
1 tablspoon extra-virgin olive oil
Combine all salad ingredients into a large mixing bowl, toss with vinaigrette and enjoy. Bonus: make extra and warm it up for lunch the next day. The spinach will wilt and the flavors will have married. Your coworkers will be so envious!