The weather is warming up in Boston and I am very happy about that. I love outdoor activities, like hiking and running, preferably done without snow and ice. Today is the running of the Boston Marathon! Having run a marathon in warm conditions, {I ran the San Diego Rock’n Roll marathon} I feel for those runners today with an expected 88 degree day! Yikes!
Yesterday was warm and pleasant so… Russ, Brennan, and I, took Lucy on a nice long walk. It was Lucy’s first official walk off leash! She had so much fun and behaved herself. Yay Lucy! She is usually not a rule follower!
Warm weather makes me want to eat lighter and one of my favorite light meals is my Mom’s Spinach, Brie and Walnut salad.
A great combination on its own, but certainly can be dressed up with grilled chicken, roasted red peppers and whatever suits you.
Start with baby spinach.
Whip up a simple white wine vinegar and olive oil dressing.
I add small chunks of brie including rind and some toasted walnuts.
Today I added a few baby carrots and some chopped green scallions slices too. This recipe is so simple, yet fit for a Queen!
Spinach, Brie and Walnut Salad
Ingredients
- Serves 4
- 8 cups baby spinach leaves
- 1-2 scallions, chopped (FODMAP followers use green part only)
- 6 oz. Brie cheese, diced at room temperature
- 1/2 cup toasted walnut pieces
- 1 cup baby carrots
- Dressing:
- Whisk together the following until blended.
- 1/4 cup olive oil
- 1 1/2 tablespoons white wine vinegar
- Salt and pepper, to taste
Instructions
- Combine spinach, scallion, carrots and cheese.
- Sprinkle with warm walnuts.
- Drizzle with dressing.
- Eat!
kari
So glad to hear Lucy did well off leash! I knew she would! This salad looks wonderful! I love brie!
Cheryl
This is a wonderful salad – simple yet delicious! I added a couple of tablespoons dried cranberries.
katescarlata
Cheryl glad you liked it!!
Jess
Spinach and I do not get along 🙁 but I can’t imagine why this wouldn’t be just as tasty with baby romaine! Thanks for the great idea!