Andy and I have been on a little health-kick lately. We've been over-indulging a little too much, and our bodies are retaliating. So in order to pay homage to our bodies, we're eating better. Everything in moderation right?
What I love about this salad is that it's absolutely beautiful. It's simple. It's colorful. It's downright mesmerizing. And that's before you even have a bite.
The tangy vinaigrette offers a bright awakening of the senses and goes perfectly with the fresh, colorful vegetables. Needless to say, our bodies loved us for this.
* This post has been entered as part of Denny's & Foodbuzz's BACONALIA challenge for a chance to win.
Ingredients:
2-4 cups baby spinach, washed
1 cup red cabbage, shredded/sliced thinly
2 large carrots, peeled and sliced
1/3 cup apple cider vinegar
1/4 cup maple syrup
1 tablespoon Dijon mustard
salt and pepper, to taste
4 slices of bacon
In a large bowl, toss the spinach, cabbage, and carrots until mixed.
In a small bowl, whisk together the vinegar, maple syrup, and Dijon mustard. Season with salt and pepper, to taste.
Heat large skillet under medium high heat and fry up the bacon until crisp, about 5-8 minutes. Drain on a paper towel-lined plate and roughly chop into small pieces.
Divide vegetables among two plates and top with bacon pieces. Drizzle vinaigrette over top and dig in!
You definitely won't regret this. Andy said he loved this salad, and even said that we need to start eating more of this type of salad. I've got no complaints there! I mean, this is practically ready in about 15 minutes or less! And it was super tasty!
I'm off to a bookclub meeting with my girls - this month's book was The Other Boleyn Girl. Definitely a good one! Have you read it? What are you guys currently reading?
