Tuesday, April 17, 2012

Spinach Salad with Feta and Almonds

This superb Spinach Salad with Feta and Almonds has to be the best ever! It’s very simple, and everyone will beg for the recipe. Be generous and share it, Dollinks! Don’t omit a single ingredient: It’s perfect as it is! The recipe comes from the magnificent Harbor House Inn in Elk, California. The Inn recommends that you allow the dressing to stand one hour before use, bringing out the full blend of flavors.
Spinach Salad with Feta and Almonds:
To Prepare the Salad:
6 c. fresh baby spinach
8 oz. feta, crumbled (I used soft feta - goat cheese)
1 c. flaked almonds, toasted
Wash and spin-dry spinach greens, if necessary (I buy mine pre-washed). Place in a large bowl. Toss with dressing just until leaves glisten (you may not need all the dressing this recipe calls for; if so, refrigerate it until next time). Sprinkle with feta and almonds. Serves 4.
To Prepare the Dressing:
1/4 c. white balsamic vinegar
1 tbsp. soy sauce (I used dark soy sauce)
1 tbsp. liquid honey 
1 clove garlic, crushed
1 tbsp. chopped, fresh tarragon (I used 1 tsp. dried tarragon)
1 tsp. dry mustard
1/2 tsp. paprika
Freshly ground pepper, to taste
1/2 c. olive oil
Shake together in covered jar. Let dressing stand 1 hr. before use.

Start with the freshest spinach

Prepare the dressing; set aside for an hour

Add just enough dressing to coat spinach

Toss well

Crumble in feta

Sprinkle with almonds

Savor every delicious mouthful!

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