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.


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.


  • 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.

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