My mom-in-law’s winter visit has gone pretty well. I have learned her distaste for bread crusts on sammiches, and preference for eating most meals with a soup spoon. Some dinners, she has flat out not cared for, but this one, a baby spinach salad and honey walnut shrimp from the freezer case at one of my markets, got a whole hearted “this is really good!” response, so…
Winning!
And pretty darned simple, too.
INGREDIENTS
Honey Mustard Dressing:
•1/2 cup mayonnaise
•1/4 cup mustard
•1/4 cup honey
•1 tbsp rice wine vinegar
•1/4 tsp steak seasoning
•1/4 tsp black pepper
•1/4 tsp Aleppo pepper
Spinach Salad:
•1 bag baby spinach
•1 onion, sliced thin
•Dried cherries
•Mandarin orange slices
•Chopped scallions
•Chopped pecans
•Steak seasoning
Extra:
•Frozen honey walnut shrimp
•Frozen onion rings
First, make the dressing by combining the mayonnaise, mustard, honey, vinegar, and seasonings together in a beaker. I used my immersion blender, but a regular whisk will work a treat, too.
Transfer to a container and stash in the fridge for a couple of hours to allow the flavors to blend.
Cook the shrimp and the onion rings in an air fryer according to package instructions.
Toss the spinach salad ingredients together in a bowl, then serve with the shrimp, onion rings, and honey mustard dressing.