Comments on: Baby Spinach Salad with Apples

By: anibem

anibem — Sun, 18 May 2008 01:39:23 +0000

My co-workers took me to a restaurant for lunch yesterday; treated me for my birthday. Here in US the celebrant gets to be treated instead of the celebrant treating her/his friends. Anyway, we had spinach salad similar to the one with pancetta, it’s an Italian bacon with black olives and some kind of dressing with poppy seeds. It was absolutely delicious. And yes, we had baby spinach.

By: timmy

timmy — Tue, 12 Sep 2006 17:54:43 +0000

umm. i use strawberries too instead of apples. my dressing is olive oil, lemon, (and its zest) finely chopped onions, honey and poppy seeds. can you imagine the color?

By: lojet

lojet — Fri, 21 Oct 2005 15:35:43 +0000

Haven’t tried baby spinach, always liked romaine for salad, but what I do is add sliced cukes and any kind of sweet friut(canned mandarin orange segments, mangoes, halved grape tomatoes, canned cling peach) add italian dressing and here’s the clincher, top with lots of crumbled Feta cheese (it’s saltiness goes well with the sweetness of the fruits). I have to try this with baby spinach next time. Over here bagged baby spinach is always available in supermarkets.

By: Marketman

Marketman — Thu, 11 Aug 2005 02:53:40 +0000

Grey poupon would do well. Nuts and a strong cheese like gorgonzola or blue cheese would also do well with mesclun and a vinaigrette…

By: Gigi

Gigi — Thu, 11 Aug 2005 01:49:27 +0000

I was thinking of throwing in candied nuts into a mesclun together with sweet mango cubes and then some balsamic vinaigrette. (Thanks for the spinach recipe. Would do that!) By mustard, will a Grey Poupon do?

By: Marketman

Marketman — Wed, 10 Aug 2005 10:41:11 +0000

Gigi, the Basic Necessity spinach is a little bigger. I would use those in a wilted spinach salad instead, might be a bit grassy in a raw salad, but certainly you can try. In a wilted salad, saute some good bacon or pancetta in olive oil, throw in some thinly sliced onion, some good mustard and vinegar, salt and pepper and stir for just seconds, then put in the spinach for maybe 30 seconds and flip it over into a serving platter leaving the hot pan on top of the leaves for another 30 seconds to literally keep heat in and just wilt the leaves, it’s really good if done well. Now on sugar nuts? For what purpose? You can caramelize your own if you like, just heat up some suagr with a little water and wait till it turns a nice golden brown. Shut off the heat, throw in walnuts or pecans, stir briefly and lay out on wax paper to cool. Frankly, candied pili nuts from the grocery also works for some recipes… what are you using them for?

By: Gigi

Gigi — Wed, 10 Aug 2005 09:38:02 +0000

There’s this pre-packaged greens brand called Basic Necessities that sells Spinach (not the baby kind). Can I use that instead, Marketman? How close or far-off would its taste be compared to the baby spinach?

Where can I get caramelized or sugar nuts?

This girl needs enlightenment,

Gigi

By: Marketman

Marketman — Tue, 09 Aug 2005 01:25:14 +0000

rocketbaby I suppose kangkong is a brilliant alternative. After all, it is also known as water spinach… They do sometimes sell spinach at the wet markets particulalry targeted at cooks of chinese dishes. These have the long crunchy stem and wide leaves. They are usually wrapped in newspaper. Leafy greens in general are nutritious.

By: domokun

domokun — Mon, 08 Aug 2005 10:05:32 +0000

thanks! :)

By: rocketbaby

rocketbaby — Mon, 08 Aug 2005 02:38:52 +0000

i love spinach and the nutrition it contains but it is not always available in the local wet markets. what is a good subsititute for spinach which is at least as nutritious as it is and can be more available? thanks!