Warm Spinach Salad with Bacon

I asked my husband what I should write about, since nothing was coming to mind. He suggested several things that I have already done, then mentioned this salad that we enjoyed with our Sunday afternoon meal.
I realized I had never posted this recipe, and when I was preparing it I had difficulty remembering what I had done, therefore, I needed to write it out.
This is delicious, beautiful to look at, and a cinch to prepare. All you need are a few ingredients and you can have a restaurant-quality salad at home.

Warm Spinach Salad with Bacon and Balsamic

2 Bunches spinach (2-3 cups), washed and dried
3 pieces bacon, cooked and chopped
1/3 cup finely sliced red onion
1/3 cup dried cranberries, or fresh berries

Vinaigrette:
1/4 cup bacon grease
2 Tablespoons balsamic vinegar
1 Tablespoon sugar
2 Tablespoons blackberry jam (or any other jam you have)
1 teaspoon salt
1/2 teaspoon pepper

Heat the bacon grease in a large saucepan. While it is melting, put the spinach in a large bowl. Whisk in the remaining ingredients for the vinaigrette. Taste and adjust seasoning and acid, if necessary (you might need to add a little more vinegar or sugar, depending on the brand). Whisk until it emulsifies. Pour over the spinach and toss with tongs. Top with bacon, red onion and cranberries.
Goat cheese, cherries, and pecans are also delicious additions.

Quinoa and Cucumber Salad with Zesty Garlic Dressing

This recipe came to me after reading about tons of fresh, summery salads made from cooked grains. It was the beautiful union of several ideas, yielding a simple and fresh recipe that was suited to what I had on hand. I have been trying to get in the habit of cooking extra quinoa to store in the fridge to use later. I love re-frying it in butter and salt and pepper and serving it with scrambled eggs for breakfast. It is healthy and delicious, and I feel good about what my family is eating.
There are so many perks with this one, I don't even know where to begin. It can be made hours in advance and kept in the fridge, and it only tastes better because the veggies get to marinate in the dressing. It is perfect for a picnic, potluck, or barbeque, because there is no mayo, so no risk of that spoiling. You could change up the ingredients any way you like. As is, the recipe is vegetarian, vegan, preservative-free and loaded with whole grains and fresh veggies. And there is no compromise in flavor with this tangy lemon and garlic dressing. 

Give it a try and tell me what you think.

Quinoa and Cucumber Salad with Zesty Garlic Dressing
2 cups cooked quinoa
1 English cucumber, chopped in a thick dice
1 roma tomato, diced
1 can olives, drained

for the dressing

1/4 cup olive oil
1/2 cup lemon juice
3 minced cloves of garlic
1 teaspoon salt
1/2 teaspoon pepper

Allow the quinoa to cool. Combine dressing ingredients in a mason jar and shake well or whisk in a bowl. Lightly dress the quinoa, then add other ingredients. Add remaining dressing and salt and pepper. Taste and adjust seasoning as necessary.