Monday, April 30, 2007

Balsamic Spinach Salad with Gorgonzola and Hard-Boiled Eggs


As I mentioned, there's been a lot of gardening and not a lot of cooking going on around here. On the weekend I planted Celebrity tomatoes, Lemon Boy tomatoes, Roma tomatoes, cherry tomatoes, zucchini, yellow squash, cucumbers, peppers, rosemary, silver thyme, French tarragon, variegated marjoram, flat parsley, basil, and Thai basil. I also have oregano, sage, curly parsley, more rosemary, and more mint that survived the winter but need to be weeded. I'm still looking for a couple of heirloom tomato plants, for sure Brandywines, and I also want to plant some spaghetti squash, butternut squash, arugula, swiss chard, and eggplant. Whew!

Still, even when there's no time to cook you need something to eat. Lately I've been loving that organic spinach from Earthbound Farms, and I had some in the fridge. I also had a big block of Gorgonzola cheese and some boiled eggs, so this salad was the happy result. Very delicious, and with two eggs, it's a full-meal salad. If you're serving it as a side dish, one egg might be plenty.


Balsamic Spinach Salad with Gorgonzola and Hard-Boiled Eggs
(2 servings, recipe created by Kalyn)

3-4 handfuls baby spinach leaves, washed and dried
3 T extra-virgin olive oil
2 T balsamic vinegar (I love Fini balsamic vinegar, although the organic Balsamic vinegar from Costco is great for the price)
2 T crumbled Gorgonzola cheese (or use your favorite bleu cheese)
4 hard-boiled eggs, coarsely chopped
(Here's how to make perfect hard-boiled eggs.)
salt, preferably sea salt
fresh ground black pepper to taste

Put spinach in mixing bowl. Whisk together olive oil and balsamic vinegar, and toss spinach with just enough to coat the greens. Arrange spinach on serving plate, top with chopped egg and crumbled gorgonzola, and drizzle a tiny bit more dressing over the egg and cheese. (You may not need all the dressing.) Sprinkle with salt and grind over a bit of black pepper and enjoy!



South Beach Suggestions:
This salad is a perfect South Beach Diet lunch for any phase. If you wanted to serve it as a side salad, one egg would be plenty. It would taste great with something like Friday Night Grilled Salmon, or Janet's Mustard Chicken for phase one or Balsamic Chicken and Mushrooms for phase two or three.

More Spinach Salads I've loved:
Spinach Salad with Bacon and Feta
Balsamic Spinach Salad with Mushrooms, Onions, and Feta
Asian Spinach Salad Many Ways
Asian Spinach Salad with Chicken, Mushrooms, Peppers, and Almonds
Spinach and Sorrel Chopped Salad with Pecans and Goat Cheese
counter customizable free hit

9 comments:

Mona said...

Kalyn, thanks for visiting my site today. Long time no see :) Hope things are well with you. I just had a salad for lunch but mine didn't look nearly as good as this one. Those hard-boiled eggs look as good as gold on that salad. Great to hear from you, stay in touch! M

Dianne said...

Thats a stunning combination ... one I'd never have been able to dream up! Looks really good

:)

Lydia said...

To me, this is the perfect dinner combination. I love the Earthbound Farms greens, too -- at least until the farm fresh stuff starts coming in.

Katie said...

You WERE busy!
I have tomatoes, spinach and radishes in the potager, and all of my herbs replaced. The rest will have to wait until I get back from the U.S.
Besides, I don't want to put seeds in too early - all the farmers will laugh at me.....
Great salad!
And when are you coming to dinner?

Toni said...

This is perfect! I've been looking for more vegetarian meals I can incorporate, and I'm loving this one. Boiling eggs? I can do that!

MyKitchenInHalfCups said...

That's dinner tonight, just what I have in the fridge. Then I'll practice some crepe flipping.

Patricia Scarpin said...

What a wonderful combination, Kalyn! I love all the ingredients!

Anonymous said...

That was absolutely delicious. I don't like my current balsamic-vingar, but a little reduction made a big difference.

Kalyn said...

Thanks to everyone for all the nice feedback. I really must have been busy gardening, because I never even responded to all these nice comments. My apologies, and anonymous, thanks for letting me know you liked the recipe.

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