Monday night is our late dinner night. With a weekly work phone call for my fiance that lasts until 6:30 and then the drive home, dinner for the adults isn’t before 7:30. So, the kids get some sort of exciting kid dinner, such as hot dogs or chicken nuggets, and we get a fun adult dinner. This plan makes all parties happy.
With it being summer, I enjoy making lighter meals. For our grown-ups only meal, I also try and use as many non-kid friendly ingredients as possible. We can enjoy a more adventurous meal without seeing little noses crinkle.
As we had leftover Champagne Vinaigrette, I wanted to make a salad that would work with this dressing. Spinach salad is not popular with the youngsters, so that seemed to be the perfect base for our meal. Add a a few ingredients, serve it with some multi-grain pita bread and dipping oil, and we had the makings of a delicious dinner for two.
Spinach Salad with Pear and Bleu Cheese
6 oz. bag baby spinach
1 bosc pear
2 oz. bleu cheese
1/4 cup pecan halves
Champagne Vinaigrette
Rinse spinach and drain well. Core pear, and dice into bite-sized pieces. Divide spinach into 2 large salad bowls. Sprinkle pear, bleu cheese, and pecans atop spinach. Serve with vinaigrette.
*For a more filling salad, grilled chicken can be added.
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