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.
- 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.