I have three incomplete recipes/blog posts from over the past week saved as drafts. Sometimes I start writing the posts in the morning, well before I start cooking dinner, because evenings can be busy and I don't always have time to sit and do a whole post at once. In the case of two of the drafts, I didn't feel like the recipe was as good as I wanted - so I will tinker with those before final posting. In the case of the third, life got in the way and we ordered pizza that night.
Today's post is completely different than I originally planned. I was going to post a recipe for a blood orange and jicama salad that I made to go with tacos. I have made a few versions of this salad over the years, and it's quite tasty. However, last night's salad was not. It was pretty gross and I ended up throwing it down the garbage disposal...which is a thing I never do. I absolutely hate wasting food and will usually just deal, but this was just nasty. The jicama was kind of funky tasting and ruined the whole thing. I'm going to try it again another day, we'll see what happens.
Anyway, for dinner tonight I had made tuna casserole and a spinach salad.
February 8, 2011 - Spinach Salad
1 lb spinach - washed, dried, stems removed
1 red bell pepper, seeded and julienned
1/2 red onion, julienned
1 avocado - peeled and sliced, then tossed in 1 tsp lemon juice and 1/4 tsp salt
6 hard boiled eggs, peeled and quartered or sliced
6 slices bacon, cooked and crumbled
Dress with a basic vinaigrette: 1/4c vinegar (I used cider) 1/2 c olive oil , 1 clove grated or pressed garlic, 1 tsp fancy mustard, 1 tsp sugar, s/p to taste