Agriculture Reference
In-Depth Information
Spinach Salad with Tangy Dressing
The sweet and tangy dressing makes this the perfect easy-to-prepare salad for looking like a
superstar in front of company, or just to treat your family to an amazing dish.
yield:
Prep time:
Serving size:
4 cups
20 minutes
1
⁄
2
cup
1
⁄
4
cup granulated sugar
1 tsp. salt
1 tsp. dry mustard
1 tsp. poppy seeds
1 TB. onion juice
1
⁄
3
cup apple cider vinegar
1 cup vegetable or olive oil
3
⁄
4
cup cottage cheese or soft cheese
(such as soft goat's cheese)
2 lb. fresh spinach leaves, rinsed and
patted dry
2 or 3 hard-boiled eggs, chopped
8 strips bacon, cooked until crispy,
drained, and crumbled
3
⁄
4
cup fresh mushrooms, sliced
1. In a small bowl, combine sugar, salt, dry mustard, poppy seeds, onion juice, apple cider
vinegar, vegetable oil, and cottage cheese.
2. Divide spinach leaves, eggs, bacon, and mushrooms among four plates and drizzle
dressing over salad.
3. Serve immediately.
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Spinach won't last much longer than the first days that peak in the 70s, so as soon as temperatures
begin to be consistently warm, harvest the rest of your spinach and freeze it after blanching (plung-
ing into boiling water for two minutes). Until then, enjoy the delicious and unique flavor spinach
adds to your fresh salads! When harvested straight from the garden, there is no comparison.
Swiss chard and asparagus I like best cooked in similar fashions. Melt a little dab of soft butter in
a skillet and sauté with minced garlic. Swiss chard should be prepared by cutting the stems in bite-
size lengths and slicing the greens.
Boil the Swiss chard until it's tender (about one to three minutes) and then sauté in the butter and
garlic mixture. Top with dried basil and pepper to taste. It makes an excellent side dish that can't
be beat in the spring.
