Spinach, Mushroom, and Sun-Dried Tomato Salad

My husband and I have recently started harvesting vegetables from our tiny home garden. We're still waiting for green beans, tomatoes and zucchini, but we have tons of spinach, collard greens, and herbs. So last night I made a wonderful spinach salad from our home grown harvest.

Spinach Salad
Ingredients:
2 c Spinach
1/2 c sliced mushrooms ( I used cremini, oyster and button)
1/4 c chopped onions
1/4 c halved pecans
1/4 c sun-dried or oven-dried tomatoes (see oven dried tomato recipe below)
1/2 T olive oil

Dressing:
3 T balsamic
3 T olive oil
1/2 t brown sugar
1 t seeded mustard
salt and pepper to taste

Directions:
Heat a saute pan to medium and add olive oil
Saute mushrooms and onions until golden
While mushrooms saute, whisk all ingredients for dressing
Place spinach in bowl and add mushroom mix while hot so spinach slightly wilts
Add tomatoes, pecans and toss with dressing

Note:
I called the tomatoes in this salad sun-dried but they are actually oven-dried. Oven drying tomatoes is a great thing to do with tomatoes that are on the edge of going bad; just at that wrinkled stage, if there is any rot present, they're toast. Keep in mind the drying process is low and slow so it can take 8-10 hours. I put them in an hour or 2 before I go to bed and just turn off the heat and let them sit in the warmth of the oven until I wake up.

Ingredients:

3 Tomatoes

1 T olive oil

Pinch Salt

Cooking spray

Parchment paper or tin foil

Directions:

Preheat oven to 200 degrees

Place parchment on cookie sheet and spray with cooking spray

Slice each tomato in 6 or 7 slices and place on parchment

Brush with olive oil

Sprinkle with salt

Cook for 1-2 hours then turn off heat (if they still look plump after an hour keep in longer)

Keep in oven 6-8 hours longer with heat off

These keep in the refrigerator for about 2 weeks. I put them in an old mason jar with extra olive oil.

Cheese of the Goat

Adam, my husband, was at home today, for once, so I had to come up with 3 meals on the fly. I was able to come up with french toast for breakfast from a leftover demi baguette. Lunch was more difficult, it seemed like I was missing main ingredients of everything I craved. I always have basic staples on hand but wanted something different. I remembered I had some chevre and that got the ball rolling.

Beet & Chevre Salad with Mediterranean Grilled Chicken

SALAD
4 cups baby greens
1 sm can sliced beets
1 sm log chevre sliced
1/4 cup chopped pecans

DRESSING
1/4 cup balsamic vinegar
3/4 cup olive oil
2 t brown sugar
1 T chopped garlic or 1 t garlic powder
1/2 t salt
1/2 t freshly ground black pepper

CHICKEN
4 boneless chicken breasts
1 t garlic powder
1 t lemon pepper
1 t chopped or dried basil
salt to taste
cooking spray

DIRECTIONS
Prepare dressing by placing all ingredients in blender for 1 minute, set aside
Assemble salad in separate dishes, layer greens sliced beets and sliced goat cheese
Season chicken and place in greased grill pan or frying pan on medium
Cook for 5 minutes on each side, or until cooked through
Slice chicken and add onto salad
Sprinkle pecans on each dish and add dressing to taste

Makes 4 Servings

This is so good and so good for you! Beets are one of those vegetables that everyone needs to incorporate into their diet.