here's a recipe to try this weekend. it's k's favorite, and i make a version of it probably 3 times a week (he doesn't eat vegetables otherwise). it's based on a salad a friend of mine used to make, but with a few changes made to simplify prep and lighten it up a bit for everyday.
spinach salad with lemon garlic vinaigrette
chopped or slivered almonds, toasted if you like
crumbled bacon OR
fresh thinly-sliced mushrooms
for the vinaigrette:
juice of one lemon (about 1/3 cup)
small clove of garlic, minced (about 1/2 teaspoon)
canola oil (i eyeball this--maybe 2/3 cup)
salt and pepper to taste
to make the vinaigrette:
combine lemon and garlic. slowly whisk in oil until the mixture starts to thicken and get cloudy. season with salt and pepper. (be careful if you are using bacon as it is pretty salty already.)
toss salad and serve.
[photo by k]