Simple but not so. After blaze’, one bite of Jan’s Strawberry Spinach Salad and this classic, revitalized.
Spinach, feta, berries and balsamic — served on the side, for lunch or as a main, I needed the nitty gritty. How exactly did Jan make her summer salad this good?
Do you have family you aren’t sure how exactly they’re connected, so call them “aunt.” This story includes two (Jan and Barbara) and salad.
Of course I look forward to spending time with Jan but a knee jerk ask if she’s bringing salad reaction occurs when hearing her name in relation to family get togethers. I just want to make sure greens are in woman’s hand when walking through the door. In traditional food lined counter and table tops, my plate, a surge of Strawberry Fields.
When asking Jan for intricate detail, I’m unsure she knows the treasure she brings forth. But after too many damp, wilted, soggy thrown together with mismatched ingredient (I won’t start on dressing) salads — I hold, admire and sing praises to symphony salads. You know, the music to the mouth ones! Yes Jan, a mighty creation.
I have no idea why but decided to make Jan’s salad for Barbara who happens to be another best salad maker. Over dinners at her home in Alpine, she’s also helped on my salad making journey.
So between our three styles, I hope you enjoy Jan’s salad.
Strawberry Fields Forever
✱ For me — wet or damp lettuce is a deal breaker, so greens should be dry, dry and did I mention dry. A salad spinner, then drying leaves further works great for this action.
✱ Jan taught me to season greens with salt and pepper. I never would’ve thought! I like to add garlic or onion powder as well.
✱ Barbara whisks dressing in the bottom of the bowl, adds the salad makings, then tosses to mix. Revolutionary! I’m unsure how much salad you’ll make, so opted for jar shaking instructions but feel free to follow the remainder of this method!
✱ The perfect dressed salad. I used to like gobs of dressing, then had a perfect dressed salad. Crisp, flavorful, balanced — salad mecca.
✱ I have an aversion to oil on my hands, but while working in certain restaurants, saw the benefit of mixing salad with digits rather than tools. Either way, I get it.
Fresh berries – Do you seek and spend time searching for plump, juicy, colorful fruit? I spend way too much time, then take a bite and say no way sha-say! Flip those containers upside down, because hiding below are often smashed or moldy. But gosh, they need love too.
Feta – spring for a goodie, which doesn’t have to be expensive. What’s your style? Mine’s creamy flavorful. After tasting many, my current favorite in taste and dollar is Trader Joe’s Organic Feta Crumbles.
Walnuts/Pecans – I like partially chopped/quasi-whole bites. What’s your chop choice? To toast or no? With toast comes crunch and do we love crunch or what?
Make Ahead – Be kind, keep salads undressed until just before serving.
Concentration
When you contemplate the big, full sunrise, the more mindful and concentrated you are, the more the beauty of the sunrise is revealed to you. Suppose you are offered a berry, a very fragrant, very good berry. If your mind is distracted, you cannot really enjoy the berry. You have to be mindful of the berry, you have to be concentrated on it, so the berry can reveal its fragrance and wonder to you. That is why mindfulness and concentration are such sources of happiness. That’s why a good practitioner knows how to create a moment of joy, a feeling of happiness, at any time of day.
Adapted from Thich Nhat Hanh
– Making –
Those who come before, surround and in finding for ourselves.
Isn’t creating a thrill?
This photo is 1/8 false.
That isn’t how I make dressing.
A Macaroni Grill flashback?
Berry Balsamic Spinach Salad
Ingredients:
Salad
- 10 ounces or 6 cups spinach - or mix of arugula and mixed greens too
- 1 cup or 1/2 pint strawberries, sliced
- 1/3 cup blueberries
- 1/2 cup red onion - thin sliced
- 1/3 cup feta cheese - crumbled
- 1/4 cup walnuts or pecans - chopped, leaving some partially whole
Balsamic Dressing
- 1/2 cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 clove garlic - minced
- 2 teaspoons dijon mustard
- 1/2 teaspoon honey
- 1/2 teaspoon salt - or to taste
- 1/2 teaspoon fresh cracked pepper - or to taste
- 1/8 teaspoon onion powder
Instructions
- To a jar with a sealing lid — add olive oil, balsamic, garlic, dijon, honey, salt, pepper and onion powder. Seal the lid and shake until well mixed. The dressing will be thick but light and airy. Remove the lid, taste and adjust to your liking. When primo and if time allows, let garlic work magic on the counter for an hour or so. If not, dress like a champ.
- To a bowl, coat the bottom with dressing (little goes a long way so more can be added). Add spinach/mixed greens, berries, red onion, feta and nuts.
- With washed hands or tongs, toss to dress.
Notes
- Jan adds hard boiled egg as well.
- Avocado seems like a fine addition too.
- To toast pecans/walnuts or not? Your choice but toasted nuts bring irresistible crunch!
- Because we added minced garlic, best is letting disbursed clove work magic in dressing counter-side for an hour or so.
- Avoid sad wilted salad by dressing right before serving.
