Talk about an easy yet impressive dinner! The other evening I prepared this version of a pasta dish with mushrooms which I had posted some time ago.
With few ingredients and in minimal time you can serve this dish which is loaded with flavor and presents beautifully. It lends itself to a variety of pastas and mushrooms depending on your preference or what you have on hand.
This simple spinach salad with a lemon vinaigrette was a nice complement to the pasta. Serve some Pecorino Romano or if you prefer Parmigiano Reggiano on the side for both the salad and the pasta and you have one delicious dinner.
Spinach Salad with Lemon-Garlic Vinaigrette
The salad (serves 4)
4 cups fresh baby spinach leaves
½ of a cucumber, peeled, and thinly sliced
¼ of a large red pepper, cut into small dice
½ of a small red onion, cut in small dice
1/3 cup dried cranberries, divided
The Vinaigrette Dressing ( Bon Appetit, October, 2015)
2 garlic cloves, peeled and put through a garlic press, or minced finely
½ cup extra virgin olive oil
1 tablespoon finely grated lemon zest
1/3 cup fresh lemon juice
1 tablespoon honey
Kosher salt, and freshly ground black pepper
Whisk garlic, oil, lemon zest, lemon juice, and honey in a small bowl. Season the vinaigrette with salt and pepper. Blend with a whisk until completely emulsified.
Place spinach, cucumber, red pepper, and red onion in a large bowl. Drizzle with enough vinaigrette to coat the leaves lightly and toss gently. (There will be dressing left over). Add half of the dried cranberries, season with salt and pepper again if needed, and toss once more to combine. Top salad with remaining dried cranberries just before serving.
