Because I'm a Working Woman...Spinach Salad with a Tuna Twist

I do realize, fellow competitors, that this is not my best work... not even close, but I want to entertain you with the thought that you may actually be a better cook than me. I do this as a strategic move. As a kitten would tempt a mouse with cheese if you will. Anyways lets get to it.

Because I'm a Working Woman... Spinach Salad with a Tuna Twist

1. First and foremost you must lay out all of your ingredients. 

     Spinach (in a bowl size of your liking)

     1-2 tbsp Olive Oil (the serving is completely dependent upon if you are a fatty or anorexic)

     1-2 tbsp Sundried Tomato Pesto (found at your local Wholefoods Store or you can make it in Tuscany)

     1 package or can of Tuna (size differs depending on metric or imperial units)

     Salt 

     Pepper

     1 bowl

2. Place the spinach in a bowl.
3. Place the Pesto and oil in a small cup. And mix with a spoon until well blended.

It should look a little like this...do not be discouraged if it starts to separate, just give it a quick little "whoop-dee-woo" and "la-tee-da" you will have your dressing. ;)
4. Now pour the mixture onto the spinach. This is where the expertise comes into play and where you can really begin to entertain your dinner guests and peers. Take a fork and spoon and "toss" salad. I would've taken a picture to demonstrate but that would ruin the mystery of the "tossing" skill. The only rule ... is to not "toss" out of the bowl. Good luck young grasshopper.
5. Add your drained tuna to the salad, salt and pepper to taste, and ENJOY! :)

Grilled Salmon and Asparagus with Honey-Mustard sauce and a Red Chile Mustard Vinaigrette

Well Abby, I don't even think I am going to be able to top this meal. It is truly delicious, not only because it has grilled salmon AND grilled asparagus, but the two sauces take it to a whole new level. The honey-mustard sauce is the perfect complement to the salmon and the red chile mustard vinaigrette could be used on any cooked vegetables or salads. Its a really easy meal to make and you can mix the sauces while the salmon and asparagus cook!

Ingredients:

1. Salmon Fillet (any size)
2. Asparagus
3. Honey
4. Dijon Mustard
5. Whole-Grained Mustard
6. Horseradish
7. Salt and Pepper
8. Chile Powder
9. Red Wine Vinegar
10. Olive Oil
11. Canola Oil

Salmon:

• Coat the salmon in canola oil
• season with salt and pepper to taste
• Cook the salmon skin side down first so that you can easily remove the skin if you want after it is finished cooking (cook time depends on the size of the fish. Mine took like 15 minutes?)

Asparagus:

• I drizzled some extra virgin olive oil over the asparagus and then seasoned it with salt and pepper
• Cook until tender and delicious :)

Honey-Mustard Vinaigrette:

MIX:

• 1/4 Cup Dijon Mustard
• 2 Tablespoons Whole-Grain Mustard
• 3 Tablespoons Honey
• 2 Tablespoons Horseradish
• 1/4 Teaspoon Salt
• 1/4 Teaspoon Pepper

Red Chile Mustard Vinaigrette:

MIX:

• 2 Tablespoons Dijon Mustard
• 1 Tablespoon Chile Powder
• 1/4 Cup Red Wine Vinegar
• 1/2 Cup Olive Oil
• 2 Tablespoons Honey
• Salt

Im telling you right now you are going to love the two sauces... Period :)