BEST EVER FALL SPINACH SALAD - AND BREAKFAST FOR DINNER

Sometimes I feel like Granny Smith apples have a hard time of it.

Routinely they’re passed by in favor of the one with big name brand recognition– the ubiquitious Fuji — or to a lesser degree, the equally delicious Gala. The lovely blush-tinged Pink Ladies tend to be the prettiest of the bunch and the Honeycrisp are the valectorians, both elite and pedigreed.

Even the rarely-pleasing, bump-on-a-log Red Delicious seem to get more attention, their familiar color and shape a draw for many shoppers who remember them wanly from their own school lunches decades before.

And then there are the Grannies.

They sit there on the produce shelf, their limey green exterior a reminder of their differentness, their tang. Pick me, pick me! It’s not easy being green, but I’m good, too!

I adore Granny Smiths every which way. Straight up. Alongside a generous wedge of sharp aged Cheddar. As a baker, I find all kinds of usages for them: crisps, crumbles and buckles.

And when it comes to a grain or green salad, you’ve no better friend than a Granny– their tartness brightens all it touches.

Last night I was so tired and the day so busy that dinner had to be a simple affair, something quick to pull together.

I craved a big salad, and it all began with a Granny.

Also on board: a couple handfuls of spinach, a bit of crumbled blue cheese, dried cranberries and some Marcona almonds.

I made a quick vinaigrette with complementary flavors: cider vinegar (I like Dr. Bragg’s), a little avocado oil, a tiny bit of milk and honey (to mellow the flavor), salt and pepper.

All I had to do was cut up the apple, add in the other ingredients, and toss with my dressing.

Best five minute dinner around.

But if I tried to serve that to the kids for their dinner, they’d have me committed.

But I wasn’t worried — I had a trick up my sleeve: the perfect dinner when you don’t really feel like cooking much.

I guarantee there are three words that will make your kids smile whenever they hear it.

Breakfast for dinner.

Remember having that as a kid? I sure do.

Every time my Mom announced that Breakfast for Dinner was the night’s meal, I felt like I’d won a scratch lottery ticket. In our house, this meal usually consisted of scrambled eggs, homemade coffee cake and either regular or Canadian bacon or sausages and cut up fruit.

Jackpot!

For last night’s dinner, I started with something I knew they’d flip for (no pun intended).

Hash browns.

I buy these in tiny cartons in the dried food section at Costco and they couldn’t be easier to make. Simply reconstitute them in hot water for twelve minutes, drain, and then pan fry.

Don’t laugh– when you take the time to season and brown them properly, they’re wonderful (especially when you’ve babied them with a little garlic butter and shallot salt).

And I also sauteed these.

I found these Amylu’s Organic Maple Sugar Chicken Sausages at Costco too and I loved the sample so much that I went back two more times for a taste (one more go-around and the demo woman would probably have me evicted from the store).

They’re beyond delicious, and because they’re made with poultry instead of the usual pork, they are surprisingly lean.

(Leaving room for more of the hashbrowns and blue cheese laden salad, of course.)

So that was dinner. Easy, right?

While the kids polished off their smoothies…

… we finished up these.

The hash browns and sausages made it a triple play.

Are you also recently feeling the pinch come dinner time to make something quick and delicious with some semblance of nutrition?

What can I say, people? I feel your pain, but salad and breakfasty dinner goodness is just a few steps away.

Just don’t forget to invite your Grannies.

BEST EVER FALL SPINACH SALAD

Prep time

5 mins

Total time

5 mins

I love spinach salads year round, and I tend to incorporate whatever is best at the produce stand with my leafy greens. Here tart Granny Smiths and dried cranberries balance the creaminess of the rich blue cheese and almonds had pockets of crunchiness. Bonus -- this salad is packed not only with deeply satisfying flavors, but what could be better for you than Popeye's secret weapon? One of the great things about this salad is that it holds up pretty well; many a day leftovers have been enjoyed for lunch the next day.

Author: Sarah Kline

Recipe type: Salad

Serves: 2 large or 4 small side salads

Ingredients