This time of year, I think I could live on Spinach Salad. We have it as a side salad but I also love to marinate a chicken breast in a bit of the dressing with a little pineapple juice added, then grill the breast, slice it up and add a bit of fresh dressing with more pineapple juice, slice the chicken and serve it on top of the spinach salad.
Right now, we have plenty of spinach in the garden and it’s thick and crunchy and juicy — so much better than spinach I can buy locally.
For the salad, I use:
- Spinach (from the garden)
- Eggs (from our chickens, of course)
- Bacon (from the pig we buy at the youth fair each year)
- Water chestnuts (too bad . . I have to buy these but once I have more Jerusalem artichokes, I’ll use them)
For the dressing, this is what I use and I double it and and store it in the fridge.