Wednesday, February 3, 2010

Taste: Come get your Greens on!

Sometimes, you have to put your manliness aside and get your greens on - and I mean as a meal. It's the cool thing to do, especially when you're eating alone and no one can witness you losing some of that hair on your chest (well, I'm Asian so I don't have much hair on my chest to begin with...). Since I feel like I've been eating some really good food the past week or two (and "really good food" to me usually means lots of meat or fried food), I felt like my body needed a good dose of vitamins. This is a quick meal that you can make anytime when you're lazy, on a health kick, or just want to eat like a high-class rabbit.

Spinach Salad with Roasted Pecans, Dried Cranberries and Goat Cheese

Prep Time: 15 Mins.
Serves: 1 to 2

1/2 bag of baby spinach
1/4 cup raw pecans
1/4 cup dried cranberries
2 tbsp goat cheese
4 tbsp oil olive
1 tbsp balsamic vinegar
salt and pepper

Start by roasting the pecans in the oven at 350 degrees for 8-10 minutes. While roasting the pecans, prepare the balsamic vinaigrette by combining the olive oil and balsamic vinegar. An easy way to make a vinaigrette rather than whisking is by putting the ingredients in a little jar, put the cap on and give it a shake. Season the dressing with salt and pepper.

Once the pecans are done, let them cool for 5 minutes. Pour the dressing into a large bowl and put in the spinach, cranberries and pecans. Toss to combine and coat with the dressing. Serve in a large bowl, top with crumbles of goat cheese and some fresh cracked pepper.

1 comment:

  1. Hi Mister Tom! That salad looks great! We make a similar one with fresh strawberries and a poppy seed dressing. Keep the recipes coming!
    -Dr. V