I served a spinach salad in my new pottery bowl from Liesl the other night. The bowl is a deep cobalt blue with brown glaze and it holds enough salad for 2-4 servings.
I tossed baby spinach in a vinaigrette made with maple sugar, olive oil and rice vinegar. I usually whisk in a bit of mustard for some flavor depth. Chunks of gala apple mixed with sunflower seeds were tossed with the spinach leaves. The salad was finished with a grind of black pepper. It was served with a bowl of chili mac and a slice of toast to mop up the extra vinaigrette.
It was a simple meal, but very yummy, perfect for a January day when food should be less complicated and still be satisfying.
Copyright 2012
Wanda Hayes Eichler
And it was a good salad in a beautiful bowl. Thank you. We are looking forward to using this bowl again and again. MOM
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