by Peter Deegan

Created on: October 29, 2009

A good spinach salad makes a wonderful alternative to the same old lettuce and veggies mix that we use as our default salad. Crisp and slightly biting in favor, baby spinach leaves make the best base for this salad. For convenience sake, many grocery stores offer pre-washed packages of baby spinach that are "ready to use."

Salad Ingredients:

- 2 cups of loosely packed baby spinach leaves (organic, if available)

- 1 medium coarsely grated carrot (skin peeled off)

- 1/4 cup of slivered almonds (optional)

Dressing Ingredients:

- 1/4 cup olive oil

- 1/4 cup balsamic vinegar

- 1 tablespoon of Dijon mustard

- 1 teaspoon orange zest

- 1 tablespoon orange juice

- 1/2 teaspoon freshly grated ginger

- salt and pepper to taste

My suggestion is to start with a base of about 2 cups of loosely packed baby spinach leaves. I like the organic selections, when I can get them. However, I usually look at the leaves and choose whatever looks the freshest.

Then coarsely grate a peeled carrot. Add the grated carrot and slivered almonds to the spinach leaves in a large bowl. I also suggest seasoning your greens with salt and pepper to taste. This is recommended before adding the dressing.

Whisk ingredients together the dressing ingredients and toss with salad mixture. Remember, dressing should coat the leaves without making them look "drowned."

Serve immediately. If you are preparing ahead of time, wait until just before serving to toss in the dressing.

Suggestions & Variations:

- Add sliced grilled chicken or grilled tuna to make this more of a filling meal.

- Substitute mixed summer salad greens or mescalin mix for spinach

- Serve with soup or sandwich

- Add 3 sliced hard-boiled eggs

- Add 1 tablespoon of real bacon bits

Enjoy. This salad serves 4.

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