I am a big fan of really simple dinners when I am the only
one home. Sometimes, I try them on Jeannene, too. She loved this combo. The
salad came to me from a Red Hat cookbook, although I switched the dressing and
tinkered with proportions, and the sandwich is courtesy of Rachael Ray. If you
like the ubiquitous spinach artichoke dip, you’ll love this sandwich.
Asparagus &
Raspberry Salad
1 bunch asparagus, lightly steamed but still plenty crunchy
1 pint raspberries
Fruity vinaigrette (the original recipe called for
raspberry, but I had Maple Grove Farms Strawberry Balsamic Vinaigrette on hand
and I love it, so that’s what I
used.)
Once asparagus has cooled, arrange on plates and scatter
berries over the top. Drizzle with dressing and serve. Serves 2-4.
Spinach &
Artichoke Grilled Cheese
Butter 4 slices of your favorite bread on one side of each
slice. Fill the sandwiches with deli turkey, sliced gruyère cheese, baby
spinach leaves, and chopped, marinated artichoke hearts (well-drained, of
course). Cook as with a regular grilled cheese sandwich. Serves 2.
No comments:
Post a Comment