A hub for all things to do with design, furniture painting, photography, style, event planning [and some foodie bits for good measure].  

Summer Spinach Salad with Sugared Pecans.

On a hot day, something cool and refreshing is the only thing I can tolerate to eat. Ice cream and popsicles aside, I actually really enjoy a good salad on a day like this.  Usually my salads consist of a hodge podge of ingredients found in my fridge.  I'm of the 'more is more' mindset when it comes to ingredients in my salad.  That being said, here's what I'm eating today:

Jo's Hot Summer Spinach Salad with Sugared Pecans

Serves 2 [or one very hungry girl, like myself]

For the dressing:
1 Tablespoon unfiltered apple cider vinegar
1 teaspoon extra virgin olive oil
1 squeeze of clementine juice [this probably comes to about a teaspoon I'd guess]
salt & pepper [to taste]
a pinch of sugar [depending on the fruit in my salad, I sometimes omit this, but it does add a nice balance to the acidity of the vinegar]

Whisk all ingredients together in a large bowl.

For the salad:
2 cups baby spinach
1 tablespoon of alfalfa sprouts [I really like pea shoots too, whatever you've got around works]
1-2 clementines, segmented [or tangerines, or naval oranges]
1/4 cup raspberries, lightly rinsed

Add baby spinach to the large bowl with dressing and toss to coat. Add in sprouts, clementines and raspberries, gently tossing.  

For the Sugared pecans:
1 cup pecans [this is a bit much in one salad, so I like to save some for snacking later]
1 tablespoon unsalted butter
1/4 cup sugar

Warm a pan on medium heat and add nuts.  Allow them to toast for a few minutes, just until they become fragrant.  Add butter and melt.  Toss to coat. Remove from heat and add sugar and toss to combine.

Add 1/4 cup of pecans to salad, lightly tossing.

I also like to add sliced grilled chicken breast to this salad.  In the summer, I like to grill a lot of chicken at once, allow them to cool, slice and store them in the fridge.  Then, I can always add them to any meal.