Friday, June 17, 2011

Not your average Spinach Salad

Sometimes people associate spinach salad with canned products and week-old frozen veggies. Having eaten in a school cafeteria before, I understand your point of view. However, there are countless ways to make deliciously fresh spinach salad that is truly a delight for the senses. My very own recipe for spinach salad (works great with basil leaves too; we ran out so I used spinach) is simple and takes only about ten minutes to prepare, tops. Just lightly steamed spinach or basil with half a cup of chopped tomato, drizzled with olive oil and honey, and sprinkled with some crumbled feta cheese and some walnut halves. If you feel like a heavier meal, add some scrambled egg (no ketchup please! For some reason, eating ketchup with fresh tomatoes for me feels akin to eating bacon for breakfast while watching pigs. Plus, in this dish it ruins the taste and crunchy zest.)

1 cup fresh spinach or basil
1/2 cup chopped tomato
1 tablespoon virgin olive oil
1 tablespoon honey
1 teaspoon crumbled feta cheese
6-8 walnut halves

1.) Steam spinach for ONLY 1-2 minutes
2.) Arrange chopped tomato pieces as desired
3.) Drizzle virgin olive oil and honey lightly, making sure to cover whole salad
4.) Sprinkle feta over dish
5.) Add walnut halves, and enjoy!

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