In January 2001, prior to moving to Oregon, a co-worker asked us over for dinner. One of the side dishes she prepared was the best spinach salad I'd ever tasted. Luckily she shared the recipe with me. At the time we weren't vegetarian let alone vegan so it was made with bacon and feta cheese. I have since veganized the recipe.
To make it fit for an omnivore add cooked bacon crumbles and feta prior to serving.
|(Spinach salad served with marinated grilled tofu and olive oil drizzled & grilled baguette)|
JILL'S SPINACH PEAR SALAD
1 bag/bunch Baby Spinach
1/3 cup Red Onion, finely sliced
2 Kiwi fruit, peeled and chopped
1 Pear, sliced and chopped
sprinkle of vegan Bacon Bits or sauted grain based bacon substitute
3 Tbsp Olive Oil
2 Tbsp Balsamic or Red Wine Vinegar ( I use balsamic)
1 Tbsp Dijon Mustard
1 clove Garlic, pressed and/or minced
1 tsp Agave Syrup, you can also use sugar if you prefer
(1/2 Cup each feta and bacon crumbles if making for non-vegans)
1. Rinse and spin-dry spinach and place in medium bowl. Add onion, kiwi and pear; toss.
2. In small bowl whisk olive oil, vinegar, garlic, mustard, and agave/sugar.
3. Drizzle salad with dressing and toss to coat. Sprinkle with bacon bits or real bacon and feta if using.
|(Vegan bacon bits sprinkled on top)|
Enjoy. I have also made this with fresh strawberries when in season in place of the kiwis and it is wonderful.
- Au Revoir
" What garlic is to salad, insanity is to art." - Augustus Saint-Gaudens