Spinach Salad

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Spinach salad comes in many varieties. While spinach is the foremost ingredient in the salad, people have their own preferences as to which ingredients they like to use. Some will add raisins or pieces of dried fruit. You can add some protein by using pieces of chicken or fish. Others like to use hard boiled eggs or goat cheese. Everyone has their own version and I have my own. Actually, I’m borrowing my mother’s version that I made for a friend’s bridal shower. This recipe includes cashew they aren’t featured in the picture. If you are not hot for nuts or have a nut allergy, you can always omit them from this recipe. Most salad recipes are very flexible in terms of the ingredients you can use. My recipe uses basic ingredients that most people already have on their houses. Normally I can eat salad dressed or plain depending on my mood. I include an optional vinaigrette recipe for those of you who are interested which consists of lemon juice,balsamic vinegar,olive oil, minced shallots a bit of sugar, and a pinch of salt and pepper for taste. Do not dress the salad if you are not serving it right away since spinach,like most leafy vegetable, is vulnerable for getting soggy. When using raw spinach, its important to check for insects or dirt. If you are not getting the pre-washed package version, I suggest you wash and rinse them thoroughly.
For this recipe, you will need:

  1. 1 lbs of raw baby spinach chopped
  2. 1 small red onion sliced
  3. 3 large portobello mushrooms neatly sliced
  4. 3 tomatoes sliced and seeded
  5. 1 ripe Haas avocado  chopped (not overly ripe)
  6. 1 cup of cashew nuts (optional)
  7.  2 tablespoons of balsamic vinegar
  8. 1 tablespoon of lemon juice
  9. 1 tablespoon of olive oil
  10. 2 shallots minced
  11. 1/4 teaspoon of Kosher salt
  12. 1/4 teaspoon of pepper
  13. 1/3 teaspoon of sugar


Toss the first 6 ingredients in a salad bowl. In a separate bowl, add the remaining ingredients and whisk till well incorporated. Drizzle vinaigrette over salad and toss lightly.

Yields 4-6 servings


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