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!

Cranberry-Pecan Salad

This salad is quick to make and tastes light and refreshing. I sugar the pecans an hour or so before I add the pecans to the salad, so the sugar mixture can harden and dry. The proportions are approximate; use what works for you!

Cranberry-Pecan Salad:

6 c. packaged mixed salad greens

½ c. dried cranberries or “craisins”
Handful of fresh raspberries

1 tbsp. butter or margarine

2 tbsp. honey

1 c. shelled, halved pecans

½ c. turbinado (raw, organic) sugar

3-to-4 tbsp. Ron’s Arf ‘n’ Arf Balsamic Dressing (see my June 6, 2011 blog - or use any commercial balsamic dressing or raspberry vinaigrette)

Combine salad greens with dried cranberries and raspberries. Set aside. Over medium heat, melt butter or margarine with honey. Add pecans, coating well and allowing to simmer gently for 1 min. Remove pecans to small bowl of raw sugar, rolling in sugar until cool. Using a slotted spoon, sieve away excess sugar. Allow nuts to dry 30-to-60 min. Toss salad lightly with balsamic dressing. Add nuts immediately before serving.

Allow sugar to harden and set on pecans

Toss salad with dried cranberries

Add nuts just before serving