I’m diving into salads, y’all. Everyone into the pool! I’m all carbed out. Well, not totally. But I’m finding toasted bagels with peanut butter and chunks of bread with butter and just one more muffin far too convenient and I need to remind myself that I do love a Big Salad. Unfortunately my brain somehow doesn’t go in that direction when I ponder what to eat, or what to make, or what to experiment with… it’s far more inclined to dip a caramel apple into bacon or stuff a burger with Babybel. (Wait for it…)
I’m also programmed to think that salads don’t require a recipe – and most of the time they don’t, although being pointed in the right direction is a huge help. And some flavour and texture combinations just work, and there are so many I would never dream of tossing into a bowl together. This is one of those salads.
Last weekend at my mom’s house, she made a salad with spinach leaves, chopped chicken sausage and hard boiled egg, and blueberries. We couldn’t get enough of it. While everyone else made dessert, I stood by the sink and scraped the last of it out of the salad bowl into my mouth.
I’m going to be loosey goosey with the measurements here – if you’re going for an average salad bowl of greens, I’d guesstimate a big handful of new potatoes, boiled and halved or quartered, one big sausage, cooked (grilled would be good!) and cut lengthwise and then crosswise into small chunks. And a hard boiled egg or two, and a handful of blueberries. The ratio of this to that is up to you.
My Mom’s Spinach, Sausage, Potato & Blueberry Salad
baby spinach leaves
boiled new potatoes
cooked chicken sausage
hard boiled egg
mayo (I’m sure hers was light)
freshly ground pepper
Put your baby spinach into a big bowl and top or gently toss with the potatoes, sausage, egg, blueberries and green onion.
To make the dressing, thin a big spoonful of mayo with enough rice vinegar to make it the consistency of a creamy dressing. Whisk or shake in a squeeze of grainy mustard, a pinch of sugar if you like, and a good grinding of black pepper. Toss with your salad or serve it alongside.
July 11 2013 06:59 pm | salads