Time for Salad...

Take Away - Mollie's Salad with Pepper Jelly Vinaigrette

So the legislative session causes one (or maybe just me) to lack certain priorities. Perhaps, the things that one eats are not so good. And, perhaps one adds a couple of extra pounds (or 10) to his overall weight.

The thing about session is that you get so worked up, sometimes you just are not even thinking. For instance, one of my good friends attempted to eat a microphone this session.

In light of this extra 10 or so pounds bestowed upon me by virtue of my participation in session, Mollie and I are buying a bunch of healthy food these days (some of which I aspire to eat at some point).

The latest salad that she likes is great. I don't mean "great" in the way that most people sound when they say "great" when referring to salad.

Most of the time "great" salad means, "I'd rather be eating potatoes, an entire lasagna, pork rind flavored dog food or anything that has some carbs and actual talking points...and I hope you cannot hear my inner monologue."

This salad recipe (if salads can be acknowledged with such a word) is also easy.

Spinach Walnut Salad with Pepper Jelly Vinaigrette

2 cups fresh raw spinach or baby spinach (to taste)
Fresh walnuts roughly chopped or roasted pecans
Blue cheese crumbles or Feta crumbles (whichever you prefer)
Raisins
Red Grapes
Zea's Pepper Jelly Vinaigrette (chilled)

Note: Mollie was inspired by a salad she eats at a local restaurant (Cafe Rani). However, if you want to get a little closer to the Zea salad recipe, you can add pitted kalamata olives and/or sun dried tomatoes.

Mix together all of the ingredients. Place them in the refrigerator to chill for 20-30 minutes. Pour dressing over salad and enjoy. If you do not have access to Zea's Pepper Jelly dressing, here is the recipe (or close to it).

¼ c pepper jelly

2 T balsamic vinegar

½ tsp garlic powder

½ tsp kosher salt

½ c olive oil

Whisk all ingredients well with a fork or whisk before pouring over salad. You may also want to let these chill as well.