Spinach Salad with Cucumber and Olives
1 bag baby spinach
4 stalks celery
½ cup Kalamata olives, pitted and chopped
½ cup pine nuts or walnuts
1 recipe Dijon Vinaigrette (see below)
Wash and dry the spinach, picking out any thick stems. Cut the
cucumber in half lengthwise and scrape down the middle with a spoon
to remove seeds. Cut it in small dice and toss the cucumber in a
colander with one teaspoon salt. Let it sit for 20 to 30 minutes
so excess liquid can drain off; then dry the cucumber.
Meanwhile, chop the celery very fine.
Put spinach in bowl, add cucumber, celery, olives and nuts. Toss
together. Drizzle with vinaigrette and toss it all again.
1 tsp Dijon (or Creole) mustard
1½ tbs red wine vinegar (not raspberry)
¾ tsp salt
Freshly ground pepper
3 tbs extra-virgin olive oil
Put the first four ingredients in a small glass jar with a tight
fitting lid (a clean jar that once contained artichoke hearts is perfect)
and shake well. Add the olive oil and shake very well again.
A couple of suggestions: Add garlic, basil, chives, parsley, mint, or a
combination thereof. For a curry variation, add minced garlic and one
tablespoon finely chopped onion fried until soft in one tablespoon oil,
with one teaspoon curry powder.
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