Hi Everybody! I’m just wondering what season of the year we are in? Is it winter, spring, or maybe fall? I know the month is March, and actually spring doesn’t start until March 22, but more days than not, my winter coat has had very little use. Next thing we know; the grills will be coming out on the back porches.
This brings me to my wonderful Italian Spinach Salad, which honestly goes with any season, and especially with any grilled entrées. I know that some of you may not like spinach, but we all know that Popeye made himself super strong by eating spinach, and you may be surprised to learn that he may also have been helping to protect himself against inflammatory problems, oxidative stress-related problems, cardiovascular problems, bone problems, and cancers at the same time. If you ever take the time to look at all the nutrients in spinach, you may be reading for some time. No wonder our mother’s said, “Eat your spinach!”
When you make this awesome salad, not only will you enjoy the spinach, but all the great toppings that will send this salad over the top. Take for instance; the thick-sliced peppered bacon, candied walnuts, slices of hard-boiled eggs, and feta cheese, all topped with a warm bacon dressing. Wow, my mouth is salivating just typing this newsletter.
I served these salads last night for dinner to my daughter and her family, and there wasn’t a bite lift. I also made a batch of my famous Homemade Garlic Breadsticks, right out of my new cookbook, Rosalie Serving Best Loved Italian. On the breadsticks recipe, just remember to change the 1 cup butter to ¼ cup butter, when adding it to the flour.
Okay! Can’t do any better than this. Happy Spring!