Despite my best efforts, I don’t love cooked spinach.
Kale works well sauteed because it’s a fibrous leaf, and it maintains some texture even when it’s cooked. But spinach is delicate, and I find it becomes too mushy when cooked. I don’t like mushy things.
As someone who’s prone to anemia, it’s important I keep it in my diet. Here’s one way I like to prepare it. Easy peasy, good for you, and delicious. No mushy spinach here. lv, molly
Pear + Spinach Salad
1 10 ounce package baby spinach
3 ripe Bartlett pears, peeled, cored and sliced
1/2 C dried cranberries (optional)
1/4 C chopped walnuts
3 tsp extra-virgin olive oil
3 Tbl white wine vinegar
1 Tbl lemon juice
Pinch of salt
Wash and dry spinach and place in large bowl with pear slices. Sprinkle cranberries and walnuts on top. Whisk oil, vinegar, lemon and salt, and drizzle over salad. Serve!
Sorry for the bad cell phone picture. Don't let it distract from the yumminess of this!
A pretty + delicious salad, perfect for holiday potlucks. lv, molly
Spinach Salad with Honey Balsamic Vinaigrette
~ 10 cups baby spinach, washed and dried
1 orange, peeled and cut into sections
1/2 red onion (or 1 whole), chopped into fine strips
1 cup halved walnuts
2 Tbl balsamic vinegar
2 tsp honey
4 Tbl extra virgin olive oil (or more)
Salt + pepper to taste
Toss. Serve. Sprinkle with pomegranate seeds if your little heart desires.
This is my favorite salad to bring to holiday gatherings. It’s pretty, delicious, and simple to make. The sweetness of the apples combined with the crunch of the red onions and the walnuts is delightful. lv, molly
P.S. I’m eating it right now for dinner! My body was craving vegetables after this hectic week.
P.P.S. Bleu cheese would go well with this salad. I’m just not a bleu cheese lady myself.
Note: I haven’t provided quantities because who knows how many people you’re serving, and I have full confidence that you know that this salad should consist of mostly spinach with a nice ration of red onions, apples, and a handful of walnuts.
For the salad:
-Apple(s), diced or sliced
-Red onion, thinly sliced
-Walnut halves (a small handful for every 6 cups of spinach)
For the dressing:
-2 parts olive oil for every 1 part:
-Dijon Mustard and
-Salt + pepper to taste