Recipes
Spinach Salad |
About this recipe
This was invented by an Italian monkey—actually, an organ grinder's assistant—who moonlights at an all-night salad bar. It's good; it’s really, really good. Get the concept, learn the dressing, and in no time you’ll become an expert.
Instructions
Into a large salad bowl, put:
- fresh, spinach leaves (washed),
- 3 green onions (chopped),
- ½ cup roasted almonds (slivered, sliced, or whole),
- ½ cup nice raisins,
- 1 apple (cut up, preferably Granny Smith),
- Parmesan cheese (shaved, optional).
Then make a dressing with the following (and stir well):
- ½ cup olive oil,
- 1 tbsp. balsamic vinegar,
- 3 tbsp. liquid honey,
- 1 tsp. Dijon mustard,
- ½ tsp. salt and ¼ tsp. black pepper.
Pour what dressing you need over your salad (you won’t use it all). Toss, taste, maybe add a little more salt and pepper. Toss again, taste again. You’re good.
Notes
- You can use Asiago instead of Parmesan.
- Instead of almonds, try pine nuts, pecans, or sunflower seeds.
- Instead of an apple, cut up an orange, use strawberries, or try some red grapes.
- Leftover dressing will keep in the fridge for a few days, so you can make another real soon.
-
To roast nuts, bake at 350°F, turning occasionally, until they’re toasty brown (approx. 10 minutes). Then let cool.
