I look forward to warmer weather because it means the grill is open at Chez McCoy.
My favorite dinner is a grilled protein (like marinated chicken or lightly glazed salmon) paired with something crunchy and garden-fresh.
Something like this:
Summery Orange Spinach Salad
10 oz. raw spinach, washed & drained well
1/4 lb. Fresh mushroom, sliced
1 5-oz can of water chestnuts, drained & sliced
4 oranges peeled and sectioned (I often substitute a small can of mandarins, well-drained)
1/4 cup salad oil
2 Tablespoons apple cider vinegar
2 Tablespoons orange juice
1 Tablespoon soy sauce
1/4 teaspoon salt
1/4 teaspoon dry mustard
Coarsely tear spinach into large salad bowl. Add mushrooms & oranges. Mix remaining ingredients, shake well & toss with spinach mixture.
Next day tip: Chop up leftover grilled protein and toss it with the leftover salad for lunch!
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