Blue Cheese & Spinach Salad
Cook bacon in a small skillet over medium heat until crispy, about 5 minutes. Remove bacon bits to a paper towel-lined plate with a slotted spoon. Add shallot to the pan and cook, stirring, until softened and fragrant, about 1 minute. Remove from heat and stir in vinegar and mustard.Advertisement
Stand a box grater up in the pan; shred one tomato half through the large holes; stir to combine the tomato juice with the dressing. (Discard tomato skin.)
Chop the remaining tomato half and toss in a large bowl with spinach, corn, eggs and blue cheese. Drizzle the dressing from the skillet over the salad; toss to coat.
Tips: To remove corn kernels, stand an ear of corn on its stem end and slice the kernels off with a sharp knife. You'll get about 1 cup fresh kernels from one large ear of corn.
To hard-boil eggs, place in a single layer in a saucepan; cover with 1 inch of water. Bring just to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, immediately pour out hot water and cover the eggs with ice-cold water. Let stand in the water until cool.
1/2 starch, 1/2 vegetable, 1/2 medium-fat meat, 1/2 fat