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Friday, June 28, 2013

One Friday Yeehaw Comin' Atcha!

This post originally "aired" on April 20, 2012.

About five months ago, I discovered, at a Wally World in Weatherford, the most SCRUMPTIOUS salad dressing we’ve had in ever and ever: Girard’s Spinach Salad Dressing.

My Sweet Hubby (MSH) and I had been wondering why we couldn’t find a dressing specifically for spinach salads. Well, VOILA! There it was. We bought one bottle. We’ve since gifted TLC with two. We’ve actually gone through two and have two more bottles currently in our pantry. Next to two other MUST-HAVES for me and MSH: Williams- Sonoma House Olive Oil and Pace Picante Sauce.*

For some unexplainable and/or odd reason, I can’t find this Girard’s at any other store. I can find other kinds of Girard’s dressings. There are many and all look YUMMO. But I can’t find the Spinach Salad Dressing in the two large grocery stores in our hometown. Or three stores I've searched in Granbury. Or in at least three stores I’ve tried in TLC’s area of Texas. What the heck? I don’t know. People are either hoarding it or they don’t know to demand it.

This takes NO TIME AT ALL (because, if it took more than 20 minutes, I wouldn’t even consider making it—period—end of story):

ELC’s Sassy Spinach Salad (for Deux)

A bag or box of baby spinach
A box of cherry tomaters (for me and Hubby I usually cut 10 in half)
A container of feta cheese (can also use goat, but MUST be pasteurized for TLC—and already in little bits—I use ¼ cup)
Two to four slices of bacon—microwaved and busted up in small pieces
About 1/4 cup of dried cranberries
About 1/4 cup of walnuts, pine nuts, sunflower seeds or pecans—take your pick! (Or get wild and use all four—but not more than about a ¼ cup total.)

I MUST pull every stem off the spinach. It’s mandatory. For me, anyway. This is what takes me the very longest in making this salad. About 7 minutes. Then I combine all the rest of the ingredients in a large (preferably pretty!) bowl. If you want to make this a hearty meal—and we do, often—add one to two cups of grilled chicken chunks. Or you can add salmon. I’m not going to because I don't eat salmon (Dr. Oz and MSH would love it, right? Wish I did. Don't. What can I say? Please do take the grilled fish option if you’d like!)

About five minutes before we’re going to sit down at the table, I heat 1/4 cup (I typically use a little less than a full quarter cup; you might even choose to use a skosh more than a quarter) of Girard’s dressing in the microwave for about 20 to 25 seconds. Pour it over the salad and let it sit for a minute or two before serving. Don’t overdress! (The salad. If you want to wear a formal gown and tiara to dinner, I say GO FOR IT. I actually prefer my jammies.)

(Once you make this the first time, you’ll have a better idea of how much of each ingredient you want to add.)

Without the chicken, this is a perfect salad to accompany spaghetti or lasagna. Steak and potatoes. Pork tenderloin or baked fish. Have I mentioned NO FISH for me?

Got to scoot! We’re having this tonight. As a meal. With chicken. Yippee!

Have a Wonderful Weekend, Dear Friends . . .

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