I used to think that chefs ate like kings every day. I mean they have all this culinary talent in a kitchen loaded with amazing equipment and a pimped out pantry.
Truth is, we seriously suck at feeding ourselves. By the time I’ve spent a 12 hour day making other people food, the last thing I want to do is make one more stinking thing. And after you’ve made the same exact dish, plated the same exact way like a thousand bazillion times, it kind of loses its charm.
Sometimes I have to remind myself that eating Golden Grahams straight out of the box does not qualify as dinner and that caffeine is not a food group. Not on any planet.
As a working single mother of three, time is a precious commodity. Like so rare I cry tears of joy when I can sleep in past 7 am now. Quick and easy is my middle name.
Anytime I can get at least three food groups on a plate in under 10 minutes, I consider it a major victory!
This Blueberry Spinach Salad is just that – you throw all the salad ingredients into a bowl and toss and all the ingredients for the vinaigrette into the blender and done. Easy as pie.
- 10-12 oz. baby spinach
- 1/2 c. strawberries, quartered
- 1/2 c. blueberries
- 1/4 c. toasted pecans
- 1/3 c. goat cheese, crumbled
- 1 1/4 c. blueberries
- 1/4 c. white wine vinegar
- 1/4 c. honey
- 2 tsp. whole grain mustard (My fave is Boar’s Head Delicatessen Style Mustard)
- 1 tsp. salt
- 1/4 tsp. pepper
- 3/4 c. olive oil
Place all the ingredients in a large bowl and toss gently to combine. Serve with Blueberry Vinaigrette.
Combine all the ingredients in a blender and puree till nice and smooth. Shake well before serving. Will keep in the refrigerator for about a week.