All Easy Recipes. Cook all that you can cook. Spinach Salad
 
What You Need:            (To serve 4 to 6)
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  • ½ pound uncooked young spinach
  • 1 large cucumber
  • 1 teaspoon salt
  • 4 medium-sized stalks celery
  • ¼ cup coarsely chopped black olives
  • ½ cup pine nuts

    DRESSING
  • 2 tablespoons red wine vinegar
  • ½ teaspoon salt
  • Freshly ground black pepper
  • ½ teaspoon dry mustard
  • 6 tablespoons vegetable oil

    • How To Cook:
    1. Wash the spinach under cold running water, drain and pat thoroughly dry with paper towels. Strip the leaves from the stems and discard the stems along with any tough or discolored leaves.

    2. Peel the cucumber and slice it in half lengthwise. Run the tip of a teaspoon down the center to scrape out the seeds.

    3. Cut the halves into strips ¼ inch wide and then crosswise into ¼-inch dice. To rid the cucumber of excess moisture, in a small bowl mix the diced cucumber with 1 teaspoon of salt.

    4. Let it rest for 15 minutes to 112hour, then drain the liquid that will accumulate and pat the cucumber dice dry with paper towels.

    5. Trim the leaves and stems of the celery; wash the stalks under cold water and dry them thoroughly with paper towels. Cut each stalk in ¼- inch strips and then cut into ¼-inch dice.

    6. Toss the spinach, cucumber and celery in a salad bowl, preferably of glass, add the olives and nuts and toss again. Chill until ready to serve.

    7. For the dressing, with a whisk beat the vinegar, salt, pepper and mustard together in a small bowl. Still whisking, gradually pour in the oil and beat until the dressing is smooth and thick.

    8. Pour over the salad, toss until all the ingredients are thoroughly coated with the dressing and serve at once on chilled salad plates.

    		 
    		 
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