I might be related to Popeye because I love spinach! Of course, I only eat fresh, not that canned glop he likes, so must be from a higher-class branch of the Eye family tree. I usually buy the baby spinach leaves that come in a big plastic box. I find that the spinach is less likely to bruise and stays fresher than it does in a bag, but if the bags are on sale I'll buy them. I'm not proud. I have to admit that when it says it's already washed, I believe it. This is partly because I'm lazy, and partly because I'm impatient. If I wash it, I have to wait until it dries, and I never plan far enough ahead for that!
The second best thing about a spinach salad is the colour. (The first obviously being the taste.) I love bringing something this attractive to the table. My guests will be leaving tomorrow, so this was my last chance to wow them (not that I need to wow them; they have to like me because we are family!). I mix my dressing so that it's a little bland, (I can't have much vinegar) but they didn't seem to mind. I served this salad with barbecued chicken legs and potato wedges. Everyone came back for more, so I think it was a hit!
Recipe:
Fresh baby spinach, sliced mushroom, julienned carrots (I just quarter baby carrots lengthwise), tomatoes (cut in wedges and remove the seeds and pulp). Add a creamy Italian dressing and toss well. Serve immediately.
For the dressing, I just whip a little Italian dressing into olive oil mayonnaise. I don't know the proportions; I just eyeball it.
No comments:
Post a Comment