March 27, 2010

Salad #2

It's time for another salad...

This is a flavorful salad that is simple to prepare.

Spinach is such a nice green for salads. It's tasty, crunchy, and it's ready-to-go straight from the store (it's often pre-washed and already bite-sized!) Dried apricots add a chewy texture and a lightly sweet flavor to this salad, along with the sweet tang from ripe strawberries and grape tomatoes. That's right, only 4 ingredients in this dish that can be portioned for a main course (a tasty lunch) or for a side. The juices from the strawberries and tomatoes could warrant eating this salad without any salad dressing. However, I do like adding a bit of a nice fruit-flavored dressing on top.

Salad #2
Estimated preparation time: 15 minutes

(Note: Amounts will vary, based on the number of persons to be served. Use what looks good to you, the chef. Approximations for serving 2 people are listed below.)
  • Baby spinach (two salad-bowlfuls)
  • Strawberries (about 8)
  • Small grape tomatoes (20-25)
  • Dried apricots (about 5)
  • Recommended salad dressing: Raspberry and walnut vinaigrette (or a similar fruity vinaigrette). 
  • Optional seasoning: Freshly-ground black pepper

  1. Fill individual bowls with baby spinach. 
  2. Wash, dry, and slice strawberries into quarters. Divide evenly and scatter slices on top of spinach.
  3. Wash and dry grape tomatoes. Divide evenly and scatter on top of spinach with the strawberry slices.
  4. Chop dried apricots into sixths. Sprinkle on top of strawberries and tomatoes.
  5. Season with freshly-ground black pepper and vinaigrette, if desired by individuals.