Last night I had dinner at Table 31 in Philadelphia. It was so good, it was ridiculous. I will be posting more about my fabulous dinner next week but today I decided I should eat on the lighter side. I made this salad for lunch. I loved the freshness of it and the ingredients can be easily obtained year round. This is something I will probably be eating twice a week in the fall and winter.
How about you? Do you eat salads at lunchtime? What is your favorite at this time of year?
- 2 TBS olive oil
- 1 TBS cider vinegar
- 6 ounces baby spinach
- 1 cup red grapes, sliced in half
- ⅓ cup sliced toasted almonds
- ⅓ cup crumbled Blue cheese
- salt and pepper to taste
- In a small bowl, whisk together oil and vinegar. In a larger bowl, toss the dressing with the spinach and grapes. Top with the almonds and Blue cheese. Season with salt and pepper to taste.