Spinach salad with a creamy brie poppy seed dressing

A few weeks ago, I got a call from my doctor about my most recent routine bloodwork and how my hemoglobin level dropped pretty significantly. (Thanks baby #2!) I was advised to take extra iron supplements, which is obviously a pretty standard thing to do. Iron pills make me so bloody sick that I can’t even function properly, so I stopped taking them… Instead, I just started incorporating more iron rich foods in to my diet and I seem to be much better now! One of those iron rich foods I added in to my diet was SPINACH. I usually do eat spinach, but I swear by now we’re eating it 3-6 times a week depending on how much I have on hand!!

ANYWAYS. I made my Apple+pear+brie stuffed pork tenderloin for dinner again tonight, and I had to revise the recipe. Instead of using 1 full apple AND one full pear to stuff such a tiny tenderloin, I used only half. I also had brie left over from this that I know I am not going to use any time soon. SO, I decided to make a salad consisting of the left over apples, pears and brie. It was an interesting approach and I did not think this would work. Low and behold, it was DELICIOUS. You must give this salad a try!!!

SAMSUNG CAMERA PICTURES

Ingredients: (serves 4)

For the salad:

  • 3-4 handfuls of fresh spinach
  • 1/2 of a pear, diced
  • 1/2 of an apple, diced
  • 1/2c walnuts (pecans will work also. Or mix together.)

For the dressing:

  • 4 TBSP spreadable brie cheese
  • 1/4c white balsamic vinegar
  • 1/4c + 1 TBSP Evoo
  • 2 TBSP honey
  • A pinch of salt and pepper to taste
  • 1/2 TBSP poppy seeds

Directions:

  1. Toss all your dressing ingredients in a measuring cup or little bowl and whisk until everything is nicely incorporated.
  2. In a separate salad bowl, toss in your spinach, apples, pears, and walnuts.
  3. Dress your salad and eat up!

One thought on “Spinach salad with a creamy brie poppy seed dressing

  1. Pingback: Apple & Pear Stuffed Pork Loin | Good foods & Good moods

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