So, I started having a flexitarian (semivegan) diet because 1. I'm getting corpulent, 2. I need it for my voice lessons, 3. I need it for liveliness and health. I start making a salad because it doesn't involve cooking, which I ain't good. I also look for recipe which contains not-hard-to-find ingredients/vegetables so it won't be time consuming. And it ended up pretty good... tasty and it's colorful too which my dad kept admiring. Here's how I do it:
SPINACH SALAD RECIPE
INGREDIENTS:
MAIN INGREDIENTS
- Spinach (I used Baguio Spinach which you can buy if you live here in Philippines)
- Red Cabbage
- Green Lettuce
- Carrots
OPTIONAL
- eggs hard boiled
- bacon
- Green Cabbage
- Cheese (grated, cream, or cheese blocks)
- sunflower seeds
- crunchy salad croutons
And for my Salad Dressing, I only used ketchup and mayonnaise; mixed it up. But you can/should choose one of these dressings:
- Creamy Cauliflower Dressing
- Caesar Dressing
- creamy Italian dressing
- wishbone red wine vinaigrette
- balsamic dressing
- Pecan dressing
- Honey Dijon
- Ranch Dressing
- Maple Grove Farm's Asiago
- Garlic salad dressing
THE MAKING
For the making, it's actually up to you on how you'll arrange it but this is what I've done:
- First I washed all the vegetables and everything I will surely eat.
- I put the spinach (on the bowl) first, then the lettuce and then the red cabbage.
- Now for the additional ingredients; it's up to you again on how you put it on your salad, but me i just sprinkle everywhere and it's ready to eat
- hard boil the eggs and make slices
- chop the bacon into thin slices after u cook it
- grate the cheese or cut it in cubes/blocks
- I heat the sunflower seeds on medium heat until golden brown. I don't know if it works to you but after heating the sunflower seeds, it tasted overcooked, so i removed it from the salad
- Then for the other ingredients left just put it on your salad, doesn't matter 'cause it tastes the same
- You can make a dip or just put the salad dressing after all the other ingredients.
TADAA!! AND YOU'RE DONE!
However, for those who didn't appreciate my recipe, here's one I got from my dear friend from yahoo answers:
Spinach Salad with Warm Bacon Dressing
4 Servings
Ingredients
8 ounces young spinach
2 large hard boiled eggs
8 pieces thick-sliced bacon, chopped (thin sliced work too)
3 tablespoons red wine vinegar
1 teaspoon sugar, or to taste
1/2 teaspoon Dijon mustard, optional
Kosher salt and freshly ground black pepper to taste
4 large white mushrooms, sliced
3 ounces red onion (1 small), very thinly sliced
Directions
1. Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
2. Slice each hard boiled egg into 8 pieces and set aside.
3. While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
4. Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
5. Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine.
6. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.
