Warm Winter Salads

My inspiration and motivation seem to have faded with the daylight. Cooking has become my solace, my place of contentment while I stave off the dark and cold. Even cooking gets passed up sometimes, however, and replaced with downright laziness: reheated leftovers, sitting on the couch watching a movie, or, I admit, totally wasted time online. Well, I did make a wreath, but that's because I'm cheap. I mean thrifty. The other thing that has waned? My desire to eat salads. I just don't want the cool crunch, thank you very much. Oh, and my motivation to write about it.

After eating the most amazing warm spinach salad enjoyed at Mermaid Cafe on the World of Flavors Atwood Food Tour, I was re-inspired to enjoy greens in the winter. I loved the idea of a warm salad, and began making them with seasonal greens, and giving them a bit of winter weight with local cheeses, and nuts. I was hoping to share 5 warm winter salad recipes with you, but as I mentioned, my motivation is running thin. So here are 4—I mean 2--good ones:).

Do you have a favorite cold weather salad?

Green and Gold Salad

canola oil

7 large brussels sprouts, sliced

1 large yellow carrot, grated

1 tsp grated ginger

salt

¼ cup slivered almonds

Heat oil in skillet

Add brussels sprouts and salt, cook about 3 minutes.

Add carrots and stir for about 3 minutes.

Cover and let steam for about 5 minutes or until veggies are tender

Add grated ginger and almonds. Cook one minute.

Serve.

Wilted Spinach Salad a la Mermaid Cafe

(this is my recipe based on what I sampled there—maybe I'll be lucky to get their recipe someday:)

olive oil

6 cups loose leaf, washed baby spinach

1 shallot

2 tbsp goat cheese

crumbled bacon

Cider dressing (I think any viniagrette would work tho)

Heat skillet and add oil. Gently sautee shallot in skillet, stirring often about 3 minutes.

Add the spinach. Let wilt about 1 minute.

Remove from skillet and place on plate with a dollop of goat cheese (I love Dreamfarm and Capri Creamery!)

Drizzle dressing over.

Serve with fresh baguette.