Well, I put together a menu of pork tenderloin mole’, Spanish rice, and a wilted southwest spinach salad.
My family gave the mole’ a big thumbs down. I don’t know if I did something wrong, but the presentation sucked. Looked like canned bean dip dumped on top of the tenderloin. Wasn’t bad tasting, but wasn’t great either.
However, the spinach salad was a big hit. LK wasn’t too fond of it, even though I tried it mainly for her. Everybody else at our house likes raw spinach salad, but LK only likes her spinach cooked. I thought the wilted salad might be close enough to “cooked” to suit her, but alas…no. The rest of us ate it up though. Here’s the recipe:
1 ripe avocado, diced
2 t. lime juice
6 c. spinach
1/2 cup red onion rings
1/2 cup thinly sliced radishes
3 slices bacon, diced
1/3 cup picante sauce
2 T water
1/4 t sugar
1/4 t cumin
Toss the avocado with the lime juice.
Combine avocado, spinach, onions, & radishes.
Cook bacon until crisp, add picante sauce, water, sugar, & cumin. Bring to boil & pour over the salad. Toss lightly & serve immediately.
Recipe says this serves 6, but as I indicated, LK only tasted it and the other 3 of us ate the rest.
Here are my deviations from the recipe:
I used thick cut bacon which generated a lot of bacon grease…more than I thought we really needed, so I poured off all the grease I could and added back about 2 T of olive oil. Heated until the oil was hot, then continued.
I also made the dressing and kept it over low heat while I finished the rest of our supper. When I got ready to pour it over the salad, it looked like it had cooked down some more, so I added a couple of tablespoons more of picante sauce and a dash of water are returned to a boil. This worked fine–you just need enough dressing to coat your salad. Eyeball it.
This one is definitely a do over.
