I couldn't believe it when I realized we hadn't eaten dinner as a family since last Saturday night, on Cape Cod. I'll spare you the crazy details, which involve a cat's hospitalization, DD's cheerleading schedule and a wacky pool party/barbecue at an old friend's house.
I guess that's what summer's all about, but I for one missed the family dinner. Tonight I was pretty sure we'd all be here, so I grilled a flank steak, made some roasted potatoes and threw together this spinach salad. DH liked the dressing so much he ended up drizzling it on his steak. 'Nuff said.
Spinach Salad with Honey-Mustard Dressing Serves 6 - 8
1 tablespoon dijon mustard 1/2 tablespoon whole grain mustard 1/4 cup white vinegar 1/4 cup honey 1/4 cup olive oil 1/4 cup canola oil 1 scallion -- chopped salt and pepper 1 box baby spinach Toppings: Choose whatever you like 2 hard boiled eggs -- chopped 1/4 cup crumbled blue cheese 12 cherry tomatoes, halved 4 white mushrooms, sliced 8 strip bacon -- cooked, chopped 1/4 cup sunflower seed kernels
Mix dressing ingredients together until emulsified (an immersion blender works great for this). Place spinach on a platter or in a bowl. Arrange toppings around the edge. Let your guests choose what they like, or toss the salad together and drizzle with dressing.