Winter Salad

I love this salad!

It's flavors are deeper, more rustic.  Like winter...
Salads are a great addition to your dinner, or as a main course for lunch.  This one doesn't hold back.  It uses ingredients that are winter fresh.  In-season ingredients that are easy to come by.


Spinach, bacon, pecans, dried cranberries, parmesan...all drizzled with a light lemon vinaigrette.  Yum!


Make one for your dinner tonight!

Winter Salad


serves 4


2 cups fresh Spinach
1/2 cup chopped pecans
4 bacon strips, cooked and crumbled
1/3 cup shredded Parmesan


Lemon Vinaigrette:
1 t Dijon mustard
1 t lemon zest
2 T fresh lemon juice
5 T olive oil
salt & pepper to taste


Place salad ingredients in a salad bowl.   Toss to combine.  In a small sealed jar, mix vinaigrette ingredients.  Shake well until totally incorporated.  Drizzle salad with dressing.  Toss to coat.  Serve.

Quinoa Salad with Dried Cranberries and Pecans

My new love of late is Quinoa.

Don't you just love it?  Don't know what it is...or have never tried it?

Well let me tell you what you are missing.  It's a fiber rich whole grain that is classified as a superfood.  Who doesn't want that?  It a slightly nutty grain with a little bite to it like brown rice...or bigger couscous.  It's wonderful used in a salad such as this one, or as a side dish.  This salad is wonderful and light.  The flavors pop in your mouth, and it's very healthy for you.

Try something new this year, and be healthy with whole grains.  Try the quinoa, you'll love it.    

Quinoa Salad with Dried Cranberries and Pecans

Serves 4

1 cup quinoa

2 cups water

1 c fresh spinach, sliced

1⁄4 cup balsamic vinegar

2 Tbs. extra-virgin olive oil

1⁄4 cup dried cranberries

1⁄4 cup pecans, chopped

3 Tbs. chopped fresh flat-leaf parsley

1⁄4 tsp. sea salt

Freshly ground pepper, to taste

Place the quinoa in a fine mesh strainer and rinse well under cold water. In a saucepan over high heat, bring the 2 cups water to a boil. Add the quinoa and reduce the heat to low. Cover and simmer until the grains are tender and the water is absorbed, about 15 minutes. Remove the quinoa from the heat and let cool slightly. Transfer to a large bowl and fluff with a fork to separate the grains. Stir in the spinach, vinegar, olive oil, cranberries, pecans, and parsley.  Season with salt and pepper. Serve warm or at room temperature.