When it’s hot sometimes all you can stand to do in the kitchen is boil some eggs. Better yet if you got the egg-boiling over with on one of those 50-degree days earlier in the month and you can just snag a few eggses out of the ol’ fridgidaire (by the way, check out the wacky double-yolked eggs we had! Wacky.) Anywhoo, here’s a quick and tasty salad we whipped up and paired with breadsticks made from gf pizza dough. They weren’t spectacular enough to write about yet… next time I do them, if they’re worth posting, I will. But the salad made the cut.

Summer Salad with Spinach, Napa, and Beets

Summer Salad with Spinach, Napa, and Beets

Here’s the recipe:

Summer Salad with Spinach, Napa, and Beets

  • 2.5 oz of baby spinach (half of one of those boxes you get)
  • 1/2 a small napa cabbage
  • 1 small beet, uncooked
  • 1/2 a jar of marinated artichoke hearts
  • 4 hard-boiled eggs

Directions: Wash and dry the spinach and napa cabbage leaves. Slice the napa leaves into 1/4-1/8″ shreds. Peel the raw beet and discard the peels. Now use the peeler to make thin beet slices. Toss the spinach and napa together in a large bowl. Top with artichokes, beet slices and hardboiled eggs (quartered, lengthwise). Serve with a basic vinaigrette.

Basic Vinaigrette

Mix the following in a small bowl or jar with a tight-fitting lid:

  • 1/4 c. good olive oil
  • 1/4 c. red wine vinegar
  • 1 clove garlic, crushed
  • 1 heaping tsp dijon mustard
  • salt & pepper to taste