My roommates and I are hosting a going away dinner in our apartment on Thursday for my friend Jess, who just graduated and is moving to Texas to do Teach for America. Thursday night dinners became a sort of ritual this year with my girlfriends as a way to stay in touch despite our crazy schedules. (Look back here at my post about our first Thursday night dinner.) I always offer to cook on these nights, and this Thursday we're leaning toward Mexican so I'm hoping to find some nice produce for a few impromptu salsas at the farmers market. Whatever we stuff our faces with, the night is bound to be filled with lots of laughs and tears. It's my first college friend to graduate and move away, so this Thursday dinner will be bittersweet no doubt.
Anyway, enough blubbering. Here's a salad wrap I threw together yesterday for lunch. I'm trying to fill my diet with loads of fruits and veggies to counteract all the baking that's been going on in my apartment. I don't usually love veggie wraps, but this one was so hardy I had to bring the rest into work for lunch today. The Dijon dressing is perfect with the green apple and dried cranberries. I made a bunch of it to use in salads later this week. My trick - when your Dijon mustard is mostly gone, use the remains to make this dressing! Pour your olive oil and seasoning right into the mustard jar, shake it up, and store what you don't use.
Oh, did I mention my birthday is on Wednesday? Maybe I'll find a nice treat for myself at the farmers market for an early celebration. :)
Spinach Salad Wrap with Green Apple, Dried Cranberries and Dijon Dressing
Makes: 1 wrap Total time: 15 minutes
1 whole wheat tortilla wrap
1/2 cup spinach
1/2 green apple
1/8 cup cherry tomatoes
2 tbs Gorgonzola cheese
1/8 cup dried cranberries
2 tbs Dijon dressing*
Start by bringing a small pot of salted water to a boil. Add one egg and boil for ten minutes. Remove from heat, dump out the water from the pot and run cold water over the egg until covered. Let cool.
Lay out whole wheat tortilla on a flat surface and spread a bed of spinach across the middle, leaving room on either side to roll up the wrap at the end. Next, chop the green apple in half and cut into 1/2-inch slices. Half the cherry tomatoes and place apple and tomatoes on top of the spinach.
Crack the hard boiled egg and slice it into small pieces over the wrap. (Optional: For a healthier wrap, remove the egg yolk and add only egg whites.) Sprinkle Gorgonzola and dried cranberries, and add Dijon dressing. Finally, roll up the wrap, pulling the short sides up to close the ends and pull one long side on top of the salad, tucking it in tight before closing the wrap.
*Dijon dressing: Combine 1 part Dijon mustard, 1 part olive oil, sea salt, coarse ground pepper and lemon juice in a small jar. Shake well before serving.