Allison made a gourmet pasta dinner earlier this week and it was soooo good! Seriously, restaurant quality. The bechamel sauce called for only a little sauteed spinach added in, so we ended up with more than half a container leftover that I didn't want to go to waste. While I can't really handle spinach myself (especially uncooked), with the right ingredients added in, I can entice the rest of the family to eat it up. If you pour over homemade dressing, even better. Need a fantastic dressing recipe? Golden Blossom Honey has you covered with this Warm Honey Mustard Dressing that's perfect for leftover spinach, or any greens of your choosing.
Now that summer is almost here, this is a great recipe to have on hand for salads or fresh veggies picked out of your garden. It's made with only 5 simple ingredients that you should already have in your pantry, so no unnecessary trips to the grocers will be needed in order to whip this recipe together when you're in the mood for fresh dressing. I doubled the recipe and stored it in a mason jar in the fridge since we'll use the dressing as a marinade for grilling too. I see this recipe as one we'll be using time and time again this season!
Ingredients
1 clove garlic, minced1 tablespoon onion, finely chopped
1/4 cup GOLDEN BLOSSOM HONEY MUSTARD
1/4 cup red wine vinegar
1/2 cup olive oil
10 ounces baby spinach leaves
Optional Additions:
crisp bacon bits, chopped hard boiled egg, toasted walnuts
CLICK HERE FOR FULL RECIPE
You can find this recipe, as well as many more delicious recipes right on the Golden Blossom Honey recipe page! Be sure to follow Golden Blossom Honey on Facebook and Twitter to stay up to date on new products and promotions.
If you like this recipe, be sure to come back every Friday, where I feature a new recipe from Golden Blossom Honey!
What's your favorite kind of salad dressing?
I gave up salad dressings a little over a year ago and now I only use flavored balsamic vinegars, such as mango or blackberry. No oil. Astoundingly delicious and healthier. That salad looks delicious.
ReplyDeleteBlackberry sounds amazing! Ken's has a raspberry pecan vinaigrette that I like, but it does contain oil.
DeleteI've never actually tried spinach raw, I usually cook it for five minutes in boiling water with some vegeta and garlic, and then sieve it, cool it and ad some mayo in it.
ReplyDeleteThat sounds yummy too! Do you eat it as is then, or do you add it to bread?
DeleteI eat it as a sidedish to breaded tofu, falafel, veggie patties, breaded zucchinni etc. I turn it into a spinach mash like that :)
DeleteLooks nice
ReplyDeleteThank you!
DeleteI had spinach salad for the first time last year and liked it. This sounds really good.
ReplyDeleteThanks, Mary ♥
DeleteI eat my salad dry, but will put things in it like avocado and tomato to make it easier to eat. But I do love a great honey mustard sauce to dip my sweet potato fries into. Yum!
ReplyDeleteI've never tried honey mustard and sweet potato fries before. Gonna have to do that soon now!
DeleteYuuu ... I'm sure this salad is delicious.
ReplyDeleteIn my country, salads are still not ready for daily meals, usually only in pizza restaurants.
That's interesting that you don't have ready to eat salad there. It's a staple in the US diet for many.
DeleteI need more salad indeed. I gotta have extra healthy kick after rich and creamy Eid Al_fitri food. This look healthy and delicious, Theresa
ReplyDeleteBut your Eid Al_fitri food looked so worth those extra calories, Indah!
DeleteI eat it raw and away I go. Sounds like a great way to use it up though and eat healthy to boot.
ReplyDeleteWe're not surprised you'd eat it raw LOL
DeleteWe eat spinach raw almost every morning with breakfast. It's good. I think the only one that rolls his eyes about it is Isaak. It gets stuck in his braces.
ReplyDeleteI can see that happening. Braces can be such a pain! I can't wait for Leah to get hers off. I think by the end of the year *hopefully*
DeleteShe did a good job. It's very pretty too! I like that it's so easy to make.
ReplyDeleteI made the salad. She made the pasta that I gobbled up and didn't snap a pic of because I was too busy eating it LOL
DeleteAh gotcha. So much for my reading skills. I'll remember this moment when I tell my students they need to read more carefully. ;)
DeleteSuch a pretty and healthy salad, love these colors!
ReplyDeleteThank you, Natalia!
DeleteI like all the bad for you kinds: Blue Cheese and Ranch. I've been trying to make my own, and go healthier.
ReplyDeleteMe too! Though we found out Jason gets really sick when he eats Blue Cheese, so we can't buy that kind anymore.
DeleteBoo! I hate food allergies!
DeleteDelicious ... food... nyam nyam nyam...
ReplyDeleteThank you!
DeleteThe pictures came out great and I do enjoy a good honey mustard. I like that sweet and heat thing that goes on.
ReplyDeleteI love how you always put heat in your recipes with those peppers you like to use!
DeleteSo nice. After I had my teeth pulled back a few months ago, I couldn't handle any heat and I thought, oh boy, that's the end. But I'm back. Though I still cannot stand the smell of mayo. That happened once the five teeth came out.
DeleteHappy Weekend to you. Do you have that PB cheesecake pie on your blog? I would love to do a dairy-free (allergic), take on it. We used to make peanut butter pies all the time when I was a prep cook. Between that and yours I'll be able to come up with an allergy-to-me friendly one. Love the idea of peanut butter cheesecake.
It wasn't my recipe this time around, but I used this one here https://thediyfoodie.com/peanut-butter-chocolate-cheesecake-a-step-by-step-guide/. It was so good, but definitely not dairy free with the cream cheese and sour cream. If you do a different take with substituted ingredients, I would love to hear how it turned out for you!
DeleteCrazy how having teeth removed can have that affect on your smell, isn't it? Glad the heat sensitivity passed for you though!
Smell and taste too because I tasted it and I wanted to barf. It's an egg free mayo that I used to love. Like, it was a food group. Now, gag me with a spoon.
DeleteThanks. I would like to work on a peanut butter cheesecake or a peanut butter pie like I used to make at work.
Thanks!
Just looked ... that's similar to one I made as a prep cook the peanut butter and the cream cheese together. Though they didn't use eggs but they did use Oreo Cookies - but the generic ones. Ours was a no bake, chilled peanut butter pie. But same idea with the mixing of the dairy and the nut butter. Thanks. I can't use this but it's fun to see and really, the best part is YOU gave me the idea to create a peanut butter cheese cake. Thanks!
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