Cook the Book: Spinach Salad with Strawberries and Nectarines

Photograph from J. McPherson on Flickr

I go out to eat a lot and one of my favorite things to do in a fancy restaurant is to order the mixed greens salad. It might sound boring but I think how a kitchen chooses to make a simple salad is the best judge of the restaurant as a whole. This past week I passed up a torchon of foie gras for a green salad and I didn't regret it for a second. My field greens were dressed with a gooseberry vinaigrette, interspersed with heirloom squash, peas, favas, and wax beans.

A good salad is a force to be reckoned with, and this recipe for Spinach Salad with Strawberries and Nectarines from Carol Gelles' 100 Best Vegetarian Recipes is a perfect example. While this salad is entirely meat-free it doesn't scream vegetarian recipe. It's an incidentally vegetarian, more of a summer or salad recipe than an exclusively meat-free dish.

This is a salad that you should make now or at least in the next few weeks. Strawberries and nectarines aren't going to taste any better than they do in late summer.

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Cook the Book: Spinach Salad with Strawberries and Nectarines

About This Recipe

Yield:4 to 6

Ingredients

  • 6 cups lightly packed, bite-size pieces fresh spinach
  • 1 cup pitted and sliced nectarines
  • 1 cup hulled and sliced strawberries
  • 1 tablespoon vegetable oil
  • 1 tablespoon lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sugar
  • 1 teaspoon dry mustard
  • 1 tablespoon sunflower seeds (optional)

Procedures

  1. 1

    In a large bowl, toss together the spinach, nectarines, and strawberries.

  2. 2

    In a small bowl, stir together the oil, lemon juice, vinegar, sugar, and dry mustard. Pour the dressing over the salad and toss to combine. Sprinkle with sunflower seeds and serve.

  3. 3

    Variation: Substitute peaches for the nectarines and raspberries for the strawberries.

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