“There is nothing—absolutely nothing—half so much worth doing as simply messing around in boats” ---Kenneth Grahame
Dinner Recipes
Maple Mustard Dressing:
• 1/4 cup maple syrup
• 3 tablespoons cider vinegar
• 1 tablespoon extra virgin olive oil
• 1 tablespoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
Salad:
• 1 (15.5-ounce) can Great Northern beans, rinsed and drained
• 1/2 cup thinly sliced green onions
• 1/2 cup finely chopped red bell pepper
• 5 bacon slices, cooked and crumbled
• 2 (7-ounce) packages fresh baby spinach
1. Combine the first 6 ingredients in a small microwave-safe bowl, stirring mixture with a whisk, and microwave at HIGH 1 minute or until hot.
2. Place beans in a 2-cup glass measure, microwave at HIGH 1 minute or until hot.
3. Combine green onions, bell pepper, bacon, and spinach in a large bowl. Add the syrup mixture and beans, toss well to combine. Serve immediately.
Makes 8 servings (serving size: about 1-3/4 cups)
Source: The Best of Cooking Light 2004
Comments: The warm dressing over the crisp, cool spinach gives this salad a terrific taste. It’s great on a summer day! I cut the recipe in half, which resulted in 2 dinner-size servings or 4 salad-size servings. I used Apple Wood Smoked bacon (because I was near a store that carried specialty types of bacon…probably any thick-sliced bacon would work) and served the salad with French bread.
Spinach, White Bean, and Bacon Salad
