Spinach Salad

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



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