It's Easter Eve!
Or "Preaster" as we call it.
I have a houseful of family and a fridgeful of food.
Life is good.
Today I made my traditional Easter dinner of pork loin, asparagus, and baked potatoes...
I'm not sure why this is our holiday meal, but I've been making it for about 8 years now.
Today I think I added a new staple: A spinach salad I tossed with a quick orange vinaigrette, dried cranberries, feta and walnuts. It was a hit!
How do I know?
Oh! And I got a thumbs up from Grandma and Grandpa. 🙂
Here's what I did…
- 2 tsp of olive oil
- 1 Small Orange (Cutie)
- Pinch of Kosher Salt
- 1 Bag of Spinach
- 30g Dried Cranberries
- 30g of Chopped Walnuts
- 30g Crumbled Feta Cheese
Zest the orange then peel, separate the sections and chop.
Add the zest, oil, orange segments and a pinch of salt to a bowl and whisk everything together. Make sure to smash the orange a bit squeezing out the juice.
Toss the spinach with the orange oil mixture until all the leaves glisten a bit with the dressing.
Add the rest of the ingredients and toss again.
Serve to your hungry family. 🙂
|Servings||Amt per Serving|
|4||~ 2 Cups|
|150||9g||3g||old: 3||new: 5|