The sun-drenched days of summer are upon us at last and my thoughts turn to simple meals…
Spinach. Mushrooms. Grilled chicken. Olives. What could be better?
Except, perhaps, a drizzle of Honey Mustard Vinaigrette and bacon.
Summer Salad
Fresh baby spinach leaves
Fresh mushrooms, sliced
Grilled chicken breast, sliced (great way to use up leftovers!)
Assorted olives
2 slices of bacon, diced, cooked & drained (for garnish)
Cook the bacon; set aside. Arrange baby spinach leaves on a plate.
Alternate chicken and mushrooms around the circumference.
Mound olives in the middle.
(For a less fancy schmancy version, just toss everything in a bowl — it tastes the same and it’s faster.)
Prepare the vinaigrette.
Honey Mustard Vinaigrette
2 Tbsp. white wine vinegar
1/2 Tbsp. honey, or to taste
1/2 Tbsp. Dijon mustard, or to taste
4 Tbsp. extra virgin olive oil
Kosher salt & freshly ground pepper
Combine vinegar, honey, and mustard in a measuring cup or small bowl. Whisk in olive oil. Season with salt and pepper to taste. Drizzle over salad. Garnish with bacon.
Lots and lots of bacon.
Enjoying the simplicity of summer,
~ Kim
“Lots and lots of bacon.” Love it!
Me, too, Shary! ;)
Kim, you made such a pretty salad. I want someone to make me a salad :) I hope you are enjoying your Memorial Day weekend!
Isabelle, I’m blessed to have time (now and then, ha!) to play with my food and arrange it in an artful way. Whenever you get the chance to come and visit, I’ll devote time to an entire salad-making session for you. :)
Like!
Likewise, Miss Sid! :)
This does look like the ultimate salad without a doubt for summer :D
Cheers
Choc Chip Uru
Hey Kimby, how r u? It’s summer all year round in S’pore, so I can eat this salad everyday. Hahaha! Baby spinach sounds like a good choice with the meat :)
At first I thought that the ‘shrooms’ were the chicken and I was thinking, ‘Wow, Kim really knows how to cut a chicken’.
Beautiful presentation. Now, can I have some please?