Sometimes you just need a big salad for lunch or dinner. I don’t order salads in restaurants all that often. Most times they are way too big or are drowning in salad dressing. When I do, I order the dressing on the side and ask for a take-out container right away. In my head, it’s the only way to not eat the entire 2,000 calorie salad. Oregano’s is a restaurant near us that we often will ride our bikes to for dinner. They had an amazing salad, the Pablo Picasso, that was to die for both in the restaurant and the next day when I ate the other half for lunch. The thing was huge. But alas, it’s been replaced as a Mexican salad and I just can’t bring myself to order it.
One of my favorite salads anywhere is a spinach salad. I’ve yet to have one that isn’t delicious then there’s the bonus of all that healthy spinach. Talk about a feel good meal. Yes, please. And for whatever reason, most spinach salads don’t come in a bowl the size of our kitchen table so I can happily eat it all.
Mark is a sandwich eater for lunch. Me, I’ll eat leftovers or put something together with what’s in the refrigerator. Like last Sunday. We tried a new spicy corn dip appetizer Saturday when we had friends over to break in our new patio table. As I was putting the leftovers in the refrigerator Saturday night, I thought that this corn dip could be good on a baked potato. Mark had a pork salad with the leftover pork loin and I had a spicy corn dip baked potato.
This spinach salad came about in a similar way. I was working hard to eat more healthy and drop a few pounds in the process. I was staring into the refrigerator trying to come up with something when the spinach starting waving wildly screaming “eat me!” I put a bunch of spinach in a bowl and, now what? I needed a protein and wanted some crunch. I don’t do a lot of dressing so the fact that we only had ranch and Italian wasn’t a big deal because I’d only use a few tablespoons. I boiled a three eggs because if I liked this, it would be lunch for the next few days. Yeah, I had strawberries that would add a different texture and some sweet moisture to counteract the dryness of the egg. I always have Craisins in the cupboard so I tossed those in. Now I needed some crunch and the candied walnut salad toppers were perfect. Full disclosure, it was really good.
The salad varies based on what fruit and other food we have in the refrigerator. I’ve had it with fresh blueberries when the strawberries aren’t in season. I’ve subbed out the egg for grilled chicken or steak. Bacon has been subbed as a crunch when I’m out of nuts. I love to add thinly sliced purple onions as well.
The base stays the same, a big beautiful bowl of spinach. Strawberries are almost peak season and are finally starting to look good at the grocery store. I’m a bit of a strawberry snob. I come by it honestly as I grew up next to glorious strawberry fields in southern California. Until we moved to Arizona, all strawberries were purchased at the produce stand at the strawberry field. I love strawberry season so I sliced up four big and juicy ones.
We usually have hard-boiled eggs in the refrigerator as they make a great mid afternoon snack or a quick breakfast. And, an egg is the perfect protein addition to the salad. You can be fancy and make perfect circle cuts that show off the pretty yolk if you want but me, I’m hungry so I dice it up and put it on the strawberries. This time I was extra fancy and chopped up some leftover bacon we had; it was a tasty addition. The last things are Craisins, candied pecan pieces (walnut pieces are good, too), and I finish it off with a drizzle of strawberry balsamic glaze.
It is a tasty, healthy and filling lunch that I’m sure you’ll enjoy as much as I do.
Super Spinach Salad
- Spinach
- Strawberries, sliced
- One hard boiled egg, sliced
- Craisins
- Honey roasted pecan or walnut pieces
- Strawberry balsamic glaze
- Chopped cooked bacon, optional
- Purple onion, thinly sliced, optional
- Grilled chicken, optional
Add all items in your salad bowl and top with balsamic glaze. Enjoy!