Spinach Salad with Honey Mustard or Greekish Dressing

Spinach Salad
     Yesterday i ranted about running around and prepping for the Elks Dinner. Today we made the BBQ sauce, grilled 10 pounds of chicken, marinated in beer and pimento moida. a Portuguese crushed red pepper (Italian varieties are more readily available, but Mom-in-Law makes the pimenta) and made a couple of salad dressings. I will get the pics up from the dinner as soon as I have them available, and I will be assembling the Spinach Salad, Chicken Salad and the Slaw on Thursday so they are fresh for the dinner, but here is the beginning of the menu.

Spinach Salad

1 9oz pkge of Baby Spinach - pre- washed, very nice
Cole slaw mix- Cabbage Blend and Carrots - handfuls to taste
Dried Cranberries - handful to taste
Purple Onion - sliced thin or diced fine
Toasted Sliced Almonds

Toss the ingredients in a large bowl and Voila! You have Salad. Please don't be afraid of the cabbage, adds the crunch you want in salad and fantastic depth of flavor. If you have leftover rawcabbage of any variety, by all means use it. I buy the slaw mix to save some prep time and avoid throwing away unused cabbage.

Greekish Dressing

     I would call it Greek, but am not using a red wine vinegar, apple cider instead, house favorite.

1/2 cup Cider Vinegar
1 1/2 cup Extra Virgin Olive Oil, 1/2 cup at a time
1 tsp Red Pepper Flake
1 tsp Black Pepper
1 tsp Garlic Powder
1/2 tsp Salt
1/2 tsp Sugar or tbsp Honey
2 tbsp Oregano

 In a mixing bowl, whisk all the ingredients together EXCEPT the olive oil, primarily to blend well and dissolve  salt, honey or sugar. Slowly whisk in the Olive Oil 1/2 cup at a time. I really love a strong vinegar note, and it helps to cut back the oil, even olive oil, so i use onlu 1 cup instead of 1 1/2.Can be stored on the counter for several days, but oils may get goopy in the fridge.

Honey Mustard

1/2 cup Cider Vinegar
1/2 cup Extra Virgin Olive Oil
1/2 Cup Dijon Mustard
1/2 cup Honey
1/2 tsp Black Pepper
2 tbsp Parsley Flakes - Dry
1/2 tsp salt

     Like the Greekish, whisk everything together except the oil, then blend the oil last. Please note the low oil to vinegar ratio here. This dressing is very punch, but extremely tasty, great for using in low volume on a salad, and keeping things fit. This dressing also makes an excellent marinade.

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