fruity spinach salad with curried mustard drumsticks…

4 Mar

Sometimes lunch can be boring with the endless choices at fast food joints and overpriced sandwiches from cafes.  We decided to stay in for lunch one weekend afternoon and I made lunch so dazzling with colours that I didn’t want to eat it…but I did…because I was hungry.

What you need!
6 drumsticks
3 tbsp yellow mustard
2 tbsp yellow curry paste
1/2 bag of spinach
1 slice of red onion
1 blood orange
goat cheese
6 strawberries

2 tbsp balsamic vinegar
4 tbsp olive oil
1 tsp yellow mustard
1 tsp sugar

What to do!

1.  Start with your drumsticks.  I marinate a bag of these and toss them in the freezer when I want a quick meat option at hand.  In a a freezer bag, dump 4-6 drumsticks in and add the mustard and curry.  Mush it around a bit until everything is covered and your good to go!  Squeeze out the air and throw it in the freezer.

2.  Heat your oven to 375 degrees.  In a cookie sheet or casserole dish of your choice, put the drumsticks in and cook for about 35-45 minutes until when you poke it, it doesn’t run red.

3.  While your chicken is cooking, prepare your salad ingredients!  Mince the red onion and slice the strawberries.  I cut the tops and bottoms off the orange (skin on) and slice them into circles.  Then I cut the rind off the slices.  Blood oranges stain pretty bad so cutting the slices with the rind on keeps your blade from mushing the pulp.

4.  Make the dressing!  Add all the dressing ingredients together.  The mustard helps the dressing emulsify and the sugar cuts the acidity out of the vinegar.

5.  Assemble your salad and don’t forget to crumble the goat cheese on top (however much you like!)

6.  Add a couple of drumsticks to each plate and enjoy!

Approx Costs:
6 drumsticks – $2.75
spinach – $1.50
orange – $0.75
strawberries – $0.75
goat cheese – $1.00
seasoning and everything else – $2.00

Total: $8.75 for 3 people or $2.90/person


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