Planting the Garden - May '10
Secondly, my garden is out of control! I didn't realize I had so much spinach and kale! My newest love - the kale smoothie - is taking care of some of that baby kale but as for the spinach? It is time to ramp up on the salad front! Apparently you have to thin spinach to 6 inches apart or else it bolts to seed (surprise, surprise, mine is going to seed - in JUNE!) So I have decided that less plants are more and trimmed 'em back and have lots of salad to eat this weekend!
This is by far, my favorite ever yummiest spinach salad recipe. The dressing is so amazing and the fruit used in the salad is in season so they are extra juicy and nutritious. If you don't dig the fruit in your salad, just try it. You won't be disappointed!
Best-Ever Strawberry Spinach Salad
Adapted from The Best of the Best
1/2 cup olive oil
1/4 cup white vinegar
2 tbsp poppy seeds
1/4 tsp paprika
1/2 tsp Worcestershire sauce
2 tbsp minced onion
Spinach - enough for your crew
Strawberries - same as above!
1. Add all ingredients into a jar (recycle those pasta sauce, jam or a canning mason jars).
2. Shake! Let stand for about 10 minutes.
3. Tear spinach into bite-size pieces. Wash and dry spinach. If you don't have a salad spinner, add all of the wet spinach to the middle of a tea towel, gather the edges and shake. Properly dried spinach will allow a small amount of dressing to coat all leaves, providing every bite with dressing and in turn, making you use less dressing.
4. Cut strawberries in half. If you have blueberries on hand, throw them in with the salad too. Pour dressing onto salad and toss to coat.
The Skinny (1 tbsp):
Cals: 60; Fat: 5g; Carbs: 4.5g; Sugar: 4g
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