Giada, you are a food Goddess

Tuesday night was the first “work night” dinner I was going to be making since moving in with Scott.  Luckily, we had planned out our weekly menu on the weekend before going grocery shopping so I did not have to come up with something on the fly.   Because, if that had been the case, we would have been eating Cheerios for dinner.  I am trying to use new recipes a few times a week to build up a good list of favourites.   I am also trying to make them healthy options because I am on a mission to lose some weight (who isn’t) before going wedding dress shopping, and let’s face it, you just feel better when you eat a balanced meal.

On the Menu for Tuesday night was “Spinach Salad with Citrus Vinaigrette” from Giada’s Everyday Pasta, to which I also added a barbecued chicken breast to make a really amazing meal, since this was listed in the “something on the side” section.  It was quick, tasty, healthy and would be perfect on a hot summer night.  It also gave me one more way to use chicken, because sometimes it can get boring.  I can not wait to try another recipe from this cook book, which I bought for $1.00 at a book sale last year!


Citrus Vinaigrette

1/2 cup extra virgin olive oil
1 tsp grated lemon zest
1 tsp grated orange zest
2 tbsp freshly squeezed lemon juice
1 tbsp freshly squeezed orange juice
1 tsp fresh thyme leaves, chopped
1 tsp honey
1/2 tsp salt
1/4 tsp freshly ground black pepper

Spinach Salad

1 (10 ounce) bag of spinach (about 6 cups)
2 oranges, cut into segments (see note)
1/2 cup sliced almonds, toasted
1/2 red onion, thinly sliced
Salt and freshly ground pepper

Combine all the ingredients for the citrus vinaigrette in a jar and shake to blend.

Combine the spinach, orange segments, almonds, red onion, salt, and pepper in a large bowl.  Toss with citrus vinaigrette.  Serve on plates topped with BBQ Chicken breast.


Note: to cut the orange segments, first use a small sharp knife to cut off the top and bottom of the orange.  Stand the orange on one of the cut ends and make long, straight cuts to slice away all the peel and white pith.  Hold the peeled orange in your palm and cut on each side of the membranes to free the segments.

Adapted from : Giada De Laurentiis Everyday Pasta


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