Wilted Spinach Salad with Balsamic-Honey Vinaigrette

About 3 times a weeks for the past little while I have ambitiously woken up at 6:30 to get to the gym by 7. Only as a last resort, mind you. We have been so busy the last few weeks that by the time we get home in the evening and still have dinner to think about, gym time slides out of view and into the abyss. So I came to the conclusion that if I want to wear a bathing suit to the beach this summer, action must be taken! That action arrived in the form of inhumane early morning hours. It definitely gets easier as you go along though. And it doesn’t hurt that more and more days are beginning with sun streaming through the window.

I also found that making it to the gym so early in morning sets you up for making healthy choices for the rest if the day. Like snacking on blueberries and strawberries instead of cookies, and having an amazing salad for dinner instead of a frozen pizza that “accidentally” got picked up at the grocery store. My Mom passed along this recipe to me and I am so glad that she did. It will definitely be my go-to meal when I want something good for me and fast. Like 15 minutes fast. You could also add a hard boiled egg to the salad for some protein.

Wilted Spinach with Balsamic-Honey Vinaigrette
Adapted from the Food Network

1 bag or clam shell of spinach
4 tbsp of olive oil
1 garlic clove, minced
5 large mushrooms, sliced
1/2 a red onion, thinly sliced
3 tbsp of balsamic vinegar
1 tbsp of honey
Boursin cheese with herbs

Place spinach in a large salad bowl. Heat 2 tbsp of olive oil in a large pan. Add the garlic and cook for a minute until fragrant. Add the mushrooms and onion and saute for about 5 minutes or until browned and tender. Pour the mushroom mixture onto the spinach and return the pan to the stove. Add the balsamic, remaining 2 tbsp of oil, and honey. Swirl around pan until warmed. Add the vinaigrette to the salad and toss well. Serve salad onto plates and top with crumbled Boursin cheese. YUM!

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