Tag Archives: baby spinach

Spinach-Pear Salad with Honey-Ginger Dressing

7 Sep

Spinach-Pear Salad

I’m back, after a long summer hiatus!

The problem with a recipe blog is that after you share all your best tried-and-true dishes, the ones you return to again and again — well, you’re out of material! So after a flurry of activity when I started this blog years ago, I’m now limited to posting when I make something new and remember to take a photo of it, which is less often than ideal.

I still like to try new things, though. This recipe is adapted slightly from one that was in a recent issue of Cooking Light.The recipe called for 2 cups of baby spinach, which I didn’t think was enough for four people — or proportionately enough for the dressing — so I used a 5-oz. package of baby spinach and it was perfect for four.

If you look closely at the photo, you’ll see I used black raisins instead of golden — because I didn’t have any golden raisins on hand. I think the golden ones would be better, but don’t use that as a reason not to try this salad. Craisins or dried cherries would probably work well too.

Ingredients:

2 tsp. lemon juice
2 tsp. honey
1 tsp. Dijon mustard
1/2 tsp. grated fresh ginger
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1-1/2 Tbs. olive oil
5-oz. package baby spinach
1 ripe Bartlett pear, sliced
3 Tbs. golden raisins (black raisins are OK)
3 Tbs. toasted walnuts, coarsely chopped

Directions:

Whisk together the lemon juice, honey, mustard, ginger, salt and pepper. Slowly whisk in the olive oil.

Toss the spinach, pear slices and raising with the dressing in a large bowl and divide among four salad places. Top with the toasted walnuts.

Serves 4

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Spinach and Cabbage Salad

7 May

Spinach and Cabbage SaladYikes! I needed a dish for a potluck and didn’t have any time to cook. Solution? This wonderful Spinach and Cabbage Salad, which is soooo easy and soooo yummy!  You can eat mountains of it without worrying about calories too much, because it’s full of fiber and not too heavy on the dressing. The hardest part is picking over the baby spinach to get rid of any really long stems and slimy pieces. If you buy a package of spinach a day or two before you’re making the salad, and it has a good “use by” date, you shouldn’t have to throw away much at all.

If you make this for a potluck and need to drive a long way, or if you have to mix up the ingredients more than an hour before you serve it, add the dressing at the last minute.

Don’t use the entire half-bottle of dressing to start. If you prefer a lightly-dressed salad, you might want to use less. So start with one-quarter or one-third of the bottle and add more if you need to.  Just be sure all the vegetables are coated and the salad seems moist.

You can eat any leftovers the next day, but after that it will be too soggy to enjoy.

Ingredients:

3 cups shredded cabbage or pre-packaged slaw mix (or just use the whole package, which is probably more than 3 cups)
1 bag baby spinach (pick over it to get rid of long stems and slimy bits)
½ cup toasted slivered or sliced almonds
½ cup golden raisins
½ bottle Vidalia onion salad dressing (Westborn Market makes a good one)

Directions:

Combine cabbage, spinach, almonds and raisins. Add dressing just before serving and toss well so that all the ingredients are coated.

Serves 8 to 10