I was supposed to cook Chicken Breast Dijon with Mashed Potatoes today but the parents of our housemate arrived and they generously offered to cook. Our lunch turned out to be a Filipino feast of sort. Tita Linda, apparently, is new in cooking but she cooked really well and she effortlessly finished three Filipino dishes in a jiffy.
We had Ginataang Hipon (shrimp in coconut sauce), Sinigang na Isda (fish in tamarind soup) and Binagoongan (pork sautéed in traditional shrimp paste). These are specialty dishes truly missed by Pinoys living overseas like us. I may share with you her secret recipes on a later post.
As this is the fourth day, I wanted to keep up with my kitchen challenge of having healthy but delicious meals for a week so we are going light for our dinner. I prepared my own easy Spinach-Apple (a.k.a. Spinapple) Salad with Honey-Mustard Vinaigrette.
Ingredients for the Spinapple Salad:
1 pack of baby spinach leaves
2 green or red or combination of apples, cored, cut into dice (you can cut it large or small bits like what I did)
5 pieces cherry tomatoes, cut into halves
1/2 cup chopped almonds, toasted
Ingredients for Honey-Mustard Vinaigrette
1/4 cup vinegar
1 tablespoon mustard
1/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon honey
3/4 cup extra-virgin olive oil
1 tablespoon of chopped fresh thyme
Mix together vinegar, mustard, honey, thyme, salt and pepper in a bowl. Whisk continuously while adding olive oil. Make sure all is well blended. Adjust seasoning according to your taste.
Toss spinach and apples lightly. Drizzle with the vinaigrette. Top with toasted almonds.
Serve immediately and enjoy!,