We have our first practical test this week at school. It is not that hard….you can use your recipes, we have two hours to make three things, and they are all recipes we have been taught. I am not worried, but even still decided to make them this weekend for the practice. This wilted spinach salad is on the test, and it is simple and healthy yet delicious. It is based on a recipe from Deborah Madison's Vegetarian Cooking for Everyone. The image below is the new edition which I have not seen yet. I am sure it is just an updated version of the one I use. I can highly recommend it as a reliable cookbook for how to cook almost anything vegetarian.
This salad is quick to make, something you can easily throw together after a long day at work. The recipe is really mostly technique. Change the amounts to feed as many people as you need to. I scaled it down to make it for one ( a little heavy on the sunflower seeds), although the recipe is for probably 2-3 servings. It is also completely adaptable to whatever ingredients you have. You can use baby spinach, leaving the leaves whole. Use large spinach leaves like I had, and you can slice them up. You could use plain ole lettuce, or one of the new "power greens" mixes you see in the store. Don't worry if you don't have the herbs, just skip them. I used sunflower seeds, but you can use any nut you choose. Sliced almonds would be great, as would pecans, walnuts, or pumpkin seeds. You could add a pinch of red pepper flakes to the oil with the garlic to add some heat. You can also jazz it up with some cheese. I think blue cheese crumbles would be delicious. So would feta cheese, with pecans and cranberries. Whatever your choice, try it!
Note: My comments are STILL broken. Squarespace tells me their engineers are working on it, whatever that means. I definitely hope it will be fixed soon. In the meantime I would still love to hear from you. You can find me on facebook here, talk to me there!
Wilted Spinach Salad
Prep Time: 5 minutes
Cook Time: 5 minutes
Ingredients (2-3 servings)
- 4 cups of baby spinach leaves, regular spinach, mix of "power greens", or lettuce (your choice!)
- 1/3 cup of nuts or seeds (sunflower seeds, sliced almonds, pecans, cashews, walnuts, pumpkin seeds….)
- 2 Tbsp fresh basil or parsley or a combination
- salt and pepper to taste
- 1 Tbsp red wine vinegar
- 1 small clove garlic
- 3 Tbsp olive oil
- 6 green onions, sliced
- Optional ingredients: dried fruit like cranberries, crumbled cheese, madarin orange slices, cubes of apple, avocado cubes, etc
Wash, trim and dry your greens. If using large leaves, cut into medium to large pieces. Remove skin from the garlic and thinly slice. Set aside.
In a large bowl, add your greens, nuts, herbs, green onions, vinegar, and a pinch of salt and a few grinds of pepper. (If using dried or fresh fruit, add them as well.) Toss well. (Tongs work great.)
Heat the oil in a small pan until hot but not smoking. Add the garlic to the pan and cook until the garlic is browned around the edges. Be careful, don't cook it too long, just barely brown.
Pour the hot oil and garlic over the spinach mixture. It will sizzle, wilt and soften just a bit. Taste for seasoning, adding salt and pepper as needed. Toss in your cheese and avocado if using. Lightly mix so as not to smash them too much.
Serve and enjoy!