Spinach Salad with Cucumber and Olives
	1 bag baby spinach
	1 cucumber
	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.
	Dijon Vinaigrette
	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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