With the temperature in the 90s here in the Seattle area (somewhat unusual for we Pacific Northwesters) it’s time to think — and eat — cool! Every night last week we enjoyed a wide array of full-meal salads at our house — each one was completely different, and every one was very tasty! Temperatures are still high for us this week, so the salad parade will go on in the Grella household! This weekend we replenished our supplies, and now we’re all set for another week of delicious meals!
I really do enjoy the summertime farmers’ markets and fresh produce stands that we can access. Some of those purchases also provide extra pleasure, because they do double duty at our house by both decorating our kitchen counters and also becoming part of our next enjoyable meal! Refrigeration is definitely needed after a few days of enjoying our colorful counter arrangements, but I do give the greens a fresh daily cold water bath, trim the stems, and change the water. They look pretty, taste delicious when used, and certainly are less expensive than fresh flowers … can’t beat that!
Tonight we’re having a delicious spinach salad from a recipe that has been very well used for at least 50 years (that I know of!) … using fresh bean sprouts in the salad and making the homemade salad dressing are key to the recipe. I think you will enjoy it!
FOR THE SALAD:
1 1/2 pounds washed and well-drained fresh baby spinach leaves
8 slices crisply cooked bacon, crumbled
1 can sliced water chestnuts, well drained
6 hard-boiled eggs, halved and sliced
1/2 pound fresh mung bean sprouts (well-drained on paper towels)
1 red Bermuda onion, thinly sliced into rings
Just before serving, place all the above salad ingredients in a large bowl and toss gently with just enough dressing to lightly coat the greens. Too much dressing causes the salad to quickly soften and wilt. — Serves 3-4
FOR THE DRESSING:
1 cup canola oil
1/2 cup red wine vinegar
3/4 cup granulated sugar
1/3 cup catsup
1 teaspoon kosher salt
Place dressing ingredients in an electric blender and process on high speed until well combined. Pour dressing into a covered container and rest at room temperature for 1-2 hours to blend flavors, then refrigerate until used. Bring dressing back to room temperature before using. NOTE: This salad dressing is best made several hours ahead of time. Any unused dressing may be refrigerated, tightly covered, for 1-2 weeks. — Makes about 2 cups