“We become not a melting pot but a beautiful mosaic. Different people, different beliefs, different yearnings, different hopes, different dreams.” – Jimmy Carter, 39th President of the United States
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
We have been in holiday mode the last two weeks… Christmas Eve with dear friends, family time playing games, opening this year’s beloved hand knit socks from our daughter-in-law, finishing a 3-D puzzle of Notre Dame in Paris, completing my obligatory holiday puzzle, Beatles night at Orchestra Hall… listing and selling a condo in the midst of it all…
RECIPE OF THE WEEK
It seems I pick a new holiday salad each year, and this year was another winner, based on a Christmas Salad recipe from southernliving.com… spinach salad with apples, oranges, craisins, blue cheese, praline pecans, and another delicious homemade dressing. It got rave reviews and I found myself craving it after celebrations were over… I simply named it Winter Spinach Salad, and made substitutions based on the audience. I feel the biggest key to a good salad is starting with two long-handled teaspoons, working to coat every green leaf with dressing before adding the rest of the ingredients.
WINTER SPINACH SALAD
- 3 medium (8 oz each) oranges or blood oranges, divided
- 1 1/2 tablespoons rice vinegar or white balsamic vinegar
- 1 tablespoon pure maple syrup
- 1/2 teaspoon Dijon mustard
- Pinch of cayenne pepper
- 3/4 teaspoon kosher salt, divided
- 1 1/2 tablespoons olive oil
- 10 ounces baby spinach
- 1 small Honeycrisp apple (6 oz), unpeeled and sliced
- 2 oz crumbled blue cheese (about 1/2 cup)
- 1/3 cup dried cranberries
- 1/3 cup praline pecans
Juice 1 of the oranges to equal 2 tablespoons juice. Cut away peel and pith of citrus and slice flesh into 1/4-inch-thick rounds, then cut rounds in half.
MAKE DRESSING: whisk together orange juice, vinegar, maple syrup, mustard, cayenne pepper, and 1/2 teaspoon of the salt in a large bowl until combined. Gradually add oil, whisking constantly, until combined.
Add spinach and remaining 1/4 teaspoon salt and toss to combine, making sure to coat every green leaf with dressing. Add apple slices, oranges, blue cheese, cranberries, and pecans… toss to fully combine.
