Sunday
Warm turkey and spinach salad with cranberry vinaigrette (recipe in the comments)
Herb focaccia bread (Trader Joe's)
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M and I spent today raking leaves and putting up our outdoor Christmas lights. Needless to say, we're tired. However, just as we were getting ready to put T to bed, it began to snow - a heavy, wet snow that was TOTALLY unpredicted. Even more magically, it has stuck to the grass and the roads (despite Accuweather swearing it's 34 out there!) and so our new light display is twinkling grandly from under a soft blanket of white. What a miracle! On such an auspicious evening, this was a wonderful simple meal. It takes advantage of two common Thanksgiving leftovers (turkey and cranberry sauce) and is a breeze to prepare. With such ease of preparation, the end taste just knocks you over. Yes, it's that good. We settled our weary bodies in front of our living room picture window, gazed at the snowy landscape, and tucked in to a lovely meal.
Prep Notes
Difficulty: Easy
Chopping: Turkey, butter lettuce, shallots, garlic
Time: 30 minutes
Make ahead: It's best made fresh.
Reaction
J: "The main reason to cook a turkey."
M: "Gobble gobble."
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It's been said that the average American family is stuck in a ten dinner rut, meaning they repeat the same ten meals over and over, week after week. I can't believe that's true, so here's a forum to write about "what's for dinner?". I want to cook a wide variety of meals that are tasty, easy to prepare, inexpensive, healthy, and sustainable. Is that too much to ask? I don't think so.
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1 comment:
Warm Turkey and Spinach Salad with Cranberry Vinaigrette – M & J
Serves 3
Salad:
3 cups chopped cooked turkey breast
4 cups baby spinach
2 cups torn Boston lettuce
Vinaigrette:
2 slices applewood smoked bacon
1/2 cup minced shallots (2 large or 3 small)
1 garlic clove, minced
1/2 cup whole-berry cranberry sauce
2 tablespoons white wine vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Combine turkey, spinach, and lettuce in a large bowl.
To prepare vinaigrette, cook the bacon in a skillet over medium-high heat until VERY crisp. Remove from pan and set aside. Reserve 1 tablespoon of drippings in pan. Add shallots and garlic to pan, and sauté for 1 minute or until tender. Stir in the cranberry sauce, vinegar, olive oil, salt, and pepper. Cook over medium-low heat 2 minutes or until warm.
Crumble bacon. Pour warm vinaigrette over the salad; toss. Top with bacon and toss again. Serve immediately.
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