You’d think salad would be safe from those grabby little hands, but not so. (actually, I think she was going for a chickpea. Or some cheese. Or maybe even a strawberry. I can say with almost certainty that it wasn’t the spinach.)
But me? I’m loving the spinach right now. I tried to plant some in my garden last year, but it was the worst, bitter-tasting spinach ever. Blech. Send your spinach gardening advice pleeeeaaase!
Until then, I’ll buy it by the truckload and make this salad everyday until September. It’s dern good.
Favorite Spinach Salad
- 2-3 C spinach
- 4 strawberries, sliced
- 1/2 medium cucumber, chopped
- 1 C chickpeas, roasted (I do them just like this, except I leave out the oil)
- a few curls of provolone cheese (I use my carrot peeler to make the curls)
- a handful of chopped chives
Start with the spinach and layer the rest of the ingredients on so they look pretty. I promise you, it will taste better if it looks pretty.
- 1 T coconut oil, melted
- 1/2 T balsamic vinegar
- 1/4 t garlic powder
- a squeeze of honey
Shake (in a jar) or stir all ingredients together and pour over salad.