This time of year, I think I could live on Spinach Salad. We have it as a side salad but I also love to marinate a chicken breast in a bit of the dressing with a little pineapple juice added, then grill the breast, slice it up and add a bit of fresh dressing with more pineapple juice, slice the chicken and serve it on top of the spinach salad.
Right now, we have plenty of spinach in the garden and it’s thick and crunchy and juicy — so much better than spinach I can buy locally.
For the salad, I use:
- Spinach (from the garden)
- Eggs (from our chickens, of course)
- Bacon (from the pig we buy at the youth fair each year)
- Water chestnuts (too bad . . I have to buy these but once I have more Jerusalem artichokes, I’ll use them)
For the dressing, this is what I use and I double it and and store it in the fridge.
I love raw spinach, but it’s one of a handful of foods that I have to limit because of thyroid problems.
I am no doctor and I don’t usually know what I’m talking about but between my thyroid issues and kidney stone issues, I should probably avoid raw spinach too but in my opinion, the few months out of the year that we eat it raw, and the other health benefits, I’m not giving it up.
Donna in KS says
We have been making this salad for years…..Clyde has taken over the preparation. Our salad also has bean sprouts and he has started going to one of the Asian markets for fresh sprouts. Last summer he and our oldest grandson were going to the Farmers’ Market and got familiar with a vendor there. Clyde asked where they could get his sprouts into the winter so now he goes to a market that the farmer guy supplies. Fresh and oh so good bean sprouts!