Spinach Salad with Lemon Vinaigrette

The refrigerator is getting more and more empty with each passing day. This is a good thing. I think I will have it cleaned out pretty well before we leave at o dark thirty on Friday morning.

We finished off the Puerto Rican casserole Puerto Rican Casserole and I made a spinach salad with a lemon vinaigrette to go alongside it, so I also used up all my spinach too. WHOOOO HOOOOO!!!!! This salad was good as a side salad, but it would also be really good as a main salad with chicken, ahi tuna or shrimp added to it as well.

My salad had huge, delicious blackberries and pepita seeds. Larry is not a fan of either of those, so his salad had tomatoes and shredded Parmigiano cheese instead. Both salads were tossed with cooked green beans, diced red and yellow bell peppers, and both green and red onions and a refreshing lemon vinaigrette.

Lemon Vinaigrette

1/3 cup olive oil

2-3 TBSP lemon live oil, optional

3 TBSP lemon balsamic vinegar or white balsamic vinegar

1/4 tsp cayenne pepper or to taste

1 tsp fresh ground black pepper or to taste

Whisk everything together until well combined and serve. This dressing is good as both a salad dressing or as a marinade for either chicken or shrimp, or seafood. It’s light and refreshing and will be perfect for Spring and warmer weather.

It’s a good thing we had this salad last night rather than today. It snowed again, and snow is not exactly the best salad weather. I love salads, but when the weather is warm, NOT cold and frigid. 🙂

You will still hear from me again tomorrow, then I will be off, diving the beautiful turquoise waters of Cozumel for the next 8 days. Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.