The Butcher and I are celebrating 34 years of wedded bliss. We managed to get away to Florida for a few days. We were sitting on white sand by the ocean while you were experiencing a different kind of white powder but we won’t discuss that! We had a studio unit with a small kitchenette. One of the meals I made was a delicious spinach salad with fresh fruit. It accompanied the shish-kabobs we grilled out. The Butcher kept insisting we were on vacation. I told him to relax. I enjoy cooking. Also, where would I get inspiration for my blog?VACATION SPINACH SALAD
4 to 5 ounces of baby spinach
1/2 sweet onion sliced and separated
1 cup of washed seedless black grapes (washed and cut in half)
1 tomato (diced)
1 cup of blueberries (washed)
6 thick slices of bacon (cooked crispy and crumbled)
Balsamic Vinaigrette Dressing (or dressing of your choice)
Combine first 5 ingredients and mix thoroughly. Put crumbled bacon on top and apply the dressing.
Enjoy and then back to the beach–no need to clean up for dinner!
Until next time… From our Butcher Block to your Table.
