Treat Mom to this simple, hearty salad. / Renee Comet/USA WEEKEND Food Styling / Lisa Cherka
Many women see Mother’s Day as a respite from cooking, but for me, being in the kitchen on a Sunday, when I am in no rush, is a real treat. Each year I host brunch for my mom, my sister and our families, and I relish the meal and the time we spend relaxing together. That said, I don’t want to work too hard, either, which is why this dish fills the bill perfectly. It is fuss-free, yet worthy of a celebration. It’s an ideal brunch entree that naturally bridges the breakfast-lunch gap: a hearty spinach salad adorned with two morning staples, eggs and bacon.
Besides being delicious, it’s healthy and low in calories, with spinach providing its dark-green-leafy concentration of nutrients, egg bringing satisfying protein and loads of essential vitamins and minerals, and Canadian bacon supplying that sumptuous smoky pork flavor in a much leaner way than regular bacon, since it is made from the low-fat, protein-rich loin cut.
It is so simple that if Mom does need a break from the kitchen, even an unseasoned cook — perhaps a spouse or an older child — can whip it up. What’s more, this recipe goes nicely with a glass of champagne for that all-important toast to the mothers in our lives.
All-Day Breakfast Salad
• 4 slices Canadian bacon (4 ounces)
• 3 Tbs. extra-virgin olive oil
• 2 Tbs. balsamic vinegar
• ˝ tsp. Dijon mustard
• Salt and freshly ground pepper to taste
• 8 ounces baby spinach leaves (about 8 cups lightly packed)
• 2 cups cherry or grape tomatoes, cut in half
• 4 hard-boiled eggs, peeled and chopped
• ˝ cup chopped fresh flat-leaf parsley
Cook the Canadian bacon in a medium non-stick skillet over medium heat until golden brown, about 5 minutes, turning once. Remove from the skillet and cut into ˝-inch strips. Set aside.
In a small bowl, whisk together the oil, vinegar and mustard. Season with salt and pepper. Place the spinach in a large serving bowl. Add the dressing and toss to coat evenly. Top with the tomatoes, eggs, Canadian bacon and parsley and serve.
Yield: 4 servings
Per serving: 260 calories, 11g carbohydrates, 14g protein, 18g fat (4g saturated), 4g fiber, 226mg cholesterol, 575mg sodium
Recipe reprinted by permission of the publisher, The Taunton Press Inc., from The Food You Crave: Luscious Recipes for a Healthy Life, by Ellie Krieger. Copyright by Ellie Krieger.