Simple Spinach Salad
I'm posting this simply so I can add it to my dinner plans. This is an old family standby to kick up our veggie intake, can be served with your favorite dressing--I used poppy seed, my husband blue cheese, and kids alternated between french, ranch, and honey mustard.
I'm posting this simply so I can add it to my dinner plans. This is an old family standby to kick up our veggie intake, can be served with your favorite dressing--I used poppy seed, my husband blue cheese, and kids alternated between french, ranch, and honey mustard.
- Carbohydrate 6.7165875 g
- Cholesterol 0 mg
- Fat 0.3143875 g
- Fiber 1.82612506508827 g
- Protein 1.4457625 g
- Saturated Fat 0.05214125 g
- Serving Size 1 1 Serving (174g)
- Sodium 7.5775 mg
- Sugar 4.89046243491173 g
- Trans Fat 0.092715 g
- Calories 30 calories
Step-by-step
- Basically all you do is place all ingrediants in a large bowl; toss and serve
Raw spinach demands thorough moisture control to prevent dressings from sliding off the leaves into a pool at the bottom of the bowl. Spin the washed baby spinach in a salad spinner until completely dry, or press the leaves gently inside clean lint-free kitchen towels to absorb residual water droplets. Slice the cherry tomatoes equatorially rather than pole-to-pole to release excess seeds before they touch the greens, keeping the bowl crisp. Cucumbers sliced to a uniform thickness of two millimeters offer maximum surface area for catching oil-based emulsions without adding water weight. Almonds provide essential crunch; roast raw whole almonds at 350 degrees Fahrenheit for eight to ten minutes if seasoned varieties are unavailable, tossing them halfway through until fragrant and golden brown. Adapting this dish for dairy-free or vegan diets requires substituting traditional cream-based dressings with a simple vinaigrette utilizing a three-to-one oil-to-acid ratio. Whisk three parts neutral grapeseed oil with one part apple cider vinegar, adding a pinch of fine sea salt and Dijon mustard to stabilize the mixture. Leftover dressed greens deteriorate rapidly within two hours, but undressed spinach combined with sliced cucumbers and tomatoes holds well in an airtight container lined with a dry paper towel for up to twenty-four hours in the refrigerator.
