Shmoo has this Monday off, so it's time for another Mommy Lunch! Those of you who read the summertime posts know I pack my lunches in this stainless steel container, which I strongly recommend for holding big veggie and fruit salads like the kind I usually have for lunch.
During the cold winter months I still make lots of salads but add creamier dressings and richer toppings to make them a bit more filling. Today it's a Spinach Bacon Salad: baby spinach, romaine, radicchio, and lots and lots of sliced fresh mushrooms, with a stack of fried
Fakin' Bacon and a Creamy Shallot Dijon Dressing to toss on at lunchtime.
Citrus fruits are at their peak in the winter, but eating plain oranges is getting a little boring. Today I jazzed them up by making Oranges with Raspberry Sauce and Ginger, packed in a scooped out orange bowl.
On the side are some pistachios, and my happy glass jar is filled with Very Veggie Juice.
Verdict: I had never tried Fakin' Bacon before, although I love fried tempeh. These smoky strips were fantastic, easy to prepare and great on a spinach salad.
Just before taking this picture my inner Cooking Muse told me to sprinkle pickled ginger on the top of my orange salad. At first I was extremely doubtful ("Pickled ginger on oranges? Are you sure?" "Yes! Yes! You must add pickled ginger!"). Turns out it was perfect -- exactly what the salad needed to make it sing. 5 stars.
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