O spinach! How I love its pleasing color, whether cooked or raw. Sure, cleaning spinach is tedious, but once you’re done, the rest of the preparation is easy. It cooks up so quickly, or you can take simply make a salad. That works out perfectly on a hot summer day, especially if you live without air conditioning, as we do.
I’m back in one of those I-don’t-feel like-cooking modes. I haven’t got the patience to construct a decent grocery list with actual, thought-out meals. For dinner today, I turned to a tried-and-true version of spinach salad. It’s worth the effort and extra cost to use toasted walnut oil: it lends a, well, toasty, pungent aroma to the meal that a regular/un-toasted oil can’t match. A pint lasts us several months. Agave syrup isn’t as sweet as sugar; it makes for a nice contrast to the balsamic vinegar. I prefer to add salt and pepper when this is on my plate, if at all. Do be careful with salt, because after all, that’s one of the curing ingredients for bacon.
The portions below will make a meal for two adults. Herewith, the ingredients:
1 bunch of spinach, cleaned
1 cup of grape or cherry tomatoes, halved
1 cup of strawberries, quartered
1/2 cup toasted walnuts
4 – 6 slices of cooked bacon, cut into pieces
3 – 4 tablespoons toasted walnut oil
OPTIONAL: 1/2 red onion, sliced
2 teaspoons balsamic vinegar; use more or less to taste
1 teaspoon agave syrup
Combine spinach, tomatoes, strawberries, and walnuts. Drizzle with walnut oil, balsamic vinegar and agave syrup. Toss and serve.