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Warm Baby Spinach Salad with Dried Cherries and Spicy Citrus Vinaigrette

Yvonne Tally
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This is a light and tangy salad.

Servings: 6

fresh baby spinach (or regular) 8 cups
scallions — fine chop 2 or 3
dried cherries to taste
Japanese cucumbers (or English), diagonal sliced (if using English use half of 1) 2 whole
sea salt 1/4 teaspoon to 1/2 teaspoon
apple cider vinegar 1/4 cup
red wine vinegar 1/4 cup
fresh lemon juice 1 tablespoon
fresh orange juice 1/4 cup
grated orange rind half of an orange grated
lemon rind half of a lemon grated
grated fresh garlic pinch
grated fresh ginger pinch
extra virgin olive oil 1/2 – 3/4 cup
• In a jar, combine salt, citrus and spices, let sit for 5 minutes or longer. Add olive oil, secure the lid and shake vigorously. Refrigerate after use.
• In a sauce pan, heat over medium low about half of the dressing, 1/2 of the spinach and all of the cherries. Let soften. Remove from heat and add remaining ingredients and more dressing, toss.
spaghetti squash 2 cups, cooked
toasted pecans 2 tablespoons, chopped small
Maytag blue cheese 2 tablespoons, (more or less depending on preference)
fennel 2 tablespoons, chopped
fine chives 2 tablespoons, chopped fine
shallots 1 tablespoon, minced (about 1 shallot)
egg 1 whole
salt & white pepper to taste
watercress 2 bunches (just the leaves, as few stems as possible)
fresh small white corn 1 cob (cooked, kernels removed from cob)
French green beans 1 cup, cooked (about 40, small variety are best)
*daikon radish 1 cup
sweet red pepper 1/3 pepper, chopped small
Fuji apples 2-3, peeled and sliced thin
rice wine vinegar 2 teaspoons
apple cider vinegar 2 teaspoons
olive oil 2 teaspoons
sea salt to taste
Garnish (optional)
crème fraiche (in the dairy section) 1/2 cup
sweet red pepper 2 tablespoons, chopped small
chives 2 tablespoons, chopped

Spaghetti Squash & Pancake — early prep
The spaghetti squash may be cooked up to 4 days ahead and kept refrigerated. Pierce squash with a few fork holes on top. Place pan on rack below squash to catch any drippings. In a 300 degree oven bake squash for 1 hour 15 minutes. Let cool at least 2 hours before cutting. Cut open lengthwise and remove seeds. Scrape meat out with a fork in strands similar to spaghetti. Pancakes may be made up to 1 day ahead and kept refrigerated.

Crème Fraiche
Combine with 2 tablespoons sweet red pepper and 2 tablespoons chive, refrigerate until ready to use.

Pancake Prep
Combine all ingredients in a large bowl. Press into 6 cakes.

Salad Prep
In bottom of large salad bowl, combine vinegars and salt. Place all ingredients, except olive oil, on top of vinegar mixture and let stand while cooking the pancakes.

Let’s Cook
Heat olive oil in a pan on medium high heat. Cook pancakes until deep golden, about 4 minutes on each side.

Drizzle olive oil and toss salad.

To Plate
Plate salad on one side and pancakes on the other.
Optional: Top with crème fraiche mixture or serve on the side in a small ramekin.

Why is this a Healthy Gourmet Dish?
This dish is packed with fiber! The protein and fat from the nuts, olive oil and cheese are good fats in moderate portions. The complex carbohydrates are from all those delicious fresh veggies and just what we need for energy! If you want to reduce the fat, use mozzarella. Keep the cheese and the nuts — they are a great source of protein! Remember, fresh corn has 5 grams of protein per cup!



Yvonne Tally

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