Okay, its time for a break from all the esoteric stuff. I have another salad recipe to share!
Like most moms, I serve up frozen chicken nuggets with honey mustard every week or so for dinner (I know, I know, they’re mostly bread and preservatives, but my kids eat them and you have to pick your battles). In any given month, you will find several boxes in my freezer with 3 or 4 stray nuggets rattling around. But what’s a body to do with all those orphans? Stick ‘em in the toaster oven on 450 and turn them into tasty crutons for your grown-up spinach salad, that’s what.
Here’s the recipe:
cook to crispy 8-10 frozen chicken nuggets (we like Tyson’s “fun nuggets”)
boil three eggs
while the above is cooking (15 minutes), prepare …
a large bed of fresh, baby spinach
one orange, peeled and cut into bite-sized pieces
1/2 a red onion, sliced thin
3-4 oz. sharp cheddar cheese, cubed
after the eggs and chicken are finished cooking,
slice and combine with the rest of the salad
(you should peel the eggs first though 
)
pour over all:
poppy seed dressing (La Martinique brand) and a few shakes of red wine vinegar.
toss and serve immediately (while the eggs and chicken nuggets are still warm)
Let me know if you try it.
bon appetit!