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Spinach Salad

About this recipe

This was invented by an Italian monkey—actually, an organ grinder's assistant—who moonlights at an all-night salad bar. It's good; it’s really, really good. Get the concept, learn the dressing, and in no time you’ll become an expert.

Instructions

Into a large salad bowl, put:

fresh, spinach leaves (washed),
3 green onions (chopped),
½ cup roasted almonds (slivered, sliced, or whole),
½ cup nice raisins,
1 apple (cut up, preferably Granny Smith),
Parmesan cheese (shaved, optional).

Then make a dressing with the following (and stir well):

½ cup olive oil,
1 tbsp. balsamic vinegar,
3 tbsp. liquid honey,
1 tsp. Dijon mustard,
½ tsp. salt and ¼ tsp. black pepper.

Pour what dressing you need over your salad (you won’t use it all). Toss, taste, maybe add a little more salt and pepper. Toss again, taste again. You’re good.

Notes

You can use Asiago instead of Parmesan.
Instead of almonds, try pine nuts, pecans, or sunflower seeds.
Instead of an apple, cut up an orange, use strawberries, or try some red grapes.
Leftover dressing will keep in the fridge for a few days, so you can make another real soon.
To roast nuts, bake at 350°F, turning occasionally, until they’re toasty brown (approx. 10 minutes). Then let cool.