The sis-in-law (hereafter known as S-I-L or L) made the most wonderful salad for Thanksgiving. It was something C the MP requested. She used to make it all the time. Remember how I was telling you recipes fall out of the rotation, well this one did for no particular reason. We all loved this salad, but did I get pictures or the recipe then? Of course not, I was much too busy having a good time. Fortunately, the S-I-L took pity on me and made it again.
I think I mentioned how we have been having a Harry Potter marathon. I lead a very exciting life filled with a variety of fun events. Don’t judge me. P and L and G and I get together every couple of weeks and watch 2 more of the movies. We take an intermission after the first movie and have lunch. This week it was P’s birthday so I made scalloped oysters and L made spinach salad and coconut shrimp. Since it was a special day, we all had a feast.
So, what is it about this salad that is so satisfying? The components are simple: fresh spinach, hard cooked eggs, crisply fried bacon, miniature corn on the cob, sliced red onion, fresh shrimp and a wonderful honey vinaigrette. I like having plenty of dressing, so I’ve enlarged the ingredients in the parenthesis.
1/4 cup mayonnaise (1 cup)
2 tablespoon vinegar (1/2 cup)
2 tablespoons honey (1/2 cup)
1 teaspoon prepared mustard (1 tablespoon + 1 teaspoon)
Mix all ingredients. Place in refrigerator for several hours to let ingredients blend.
The leftovers
* From the Recipe Box:
This is a lovely salad that never feels heavy. I could eat it every day.
I like the canned corns cut into 1 to 1 1/2 inch lengths before I combine everything in the salad bowl. They roll around if you try and cut them when it’s time to eat.
and remember: And then I decided that being sad was just a huge waste of precious time. Big kiss, Lynn
From the Recipe Box 