Monday night is our late dinner night.  With a weekly work phone call for my fiance that lasts until 6:30 and then the drive home, dinner for the adults isn’t before 7:30.  So, the kids get some sort of exciting kid dinner, such as hot dogs or chicken nuggets, and we get a fun adult dinner.  This plan makes all parties happy.

With it being summer, I enjoy making lighter meals.  For our grown-ups only meal, I also try and use as many non-kid friendly ingredients as possible.  We can enjoy a more adventurous meal without seeing little noses crinkle.

As we had leftover Champagne Vinaigrette, I wanted to make a salad that would work with this dressing.  Spinach salad is not popular with the youngsters, so that seemed to be the perfect base for our meal.  Add a a few ingredients, serve it with some multi-grain pita bread and dipping oil, and we had the makings of a delicious dinner for two.

Spinach Salad with Pear and Bleu Cheese

6 oz. bag baby spinach

1 bosc pear

2 oz. bleu cheese

1/4 cup pecan halves

Champagne Vinaigrette

Rinse spinach and drain well.  Core pear, and dice into bite-sized pieces.  Divide spinach into 2 large salad bowls.  Sprinkle pear, bleu cheese, and pecans atop spinach.  Serve with vinaigrette.

*For a more filling salad, grilled chicken can be added.

This entry was posted on Thursday, July 17th, 2008 at 9:00 am and is filed under Recipes, Salads. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.