Spinach Salad

Spinach, it seems, has transcended it's age-old reputation as a vegetable worthy of a gag reflex.  Or perhaps, it's just that we've all learned to prepare it better.  Whatever it is, spinach has become one of the most popular greens in America.  We eat it cooked, raw, in casseroles, in dips, and in all forms of salads.

It's also a nutrition powerhouse.  It's fat free, cholesterol free and high in vitamins A and C, fiber, folate, iron, and magnesium, and not too shabby on Calcium either.

These days, Popeye isn't the only one eatin' his spinach.  Maybe my kids are a little different than your average 4 & 10 year olds, but they would rather have a pile of spinach on their plate than any other green, especially iceberg lettuce.  While my style of spinach salad goes a little too far for their tastes, they'll never turn up their noses as long as "all that STUFF!" (as my son puts it) is kept to a minimum.  However strange they are, they're like lots of kids in their preference for keeping things plain and simple.  My four year old will eat spinach, tomatoes, cucumber, carrots, peas, broccoli, and cranberries... as long as they are all in separate piles on her plate.  And heaven forbid I dress a salad, for that might be the end of life as we know it.  The fact is, children's taste buds develop over time, maturing at different stages.

Despite our differences of opinion about what should go on a spinach salad, its presence at the table is nearly always welcomed.  For me, it can stand alone as a meal, especially if I've thrown in lots of that STUFF my kid hates so much.  But spinach salad is also a great accompaniment since you can compliment so many different flavors by changing up what you put in, or on, your salad.

This recipe is kind of my stand-by; I change it very little at any give time.  You might call it "everything but the kitchen sink salad."

Spinach Salad

4 cups fresh spinach, rinsed and dried
1 cup romaine lettuce, torn or cut into bite sized pieces
1 medium red bell pepper (yellow is nice too), diced
3 medium roma tomatoes diced or 1 cup cherry tomatoes, halved
1 medium carrot, peeled and shredded
1/3 cup pitted kalamata olives, diced (optional)
1/2 cup dried cranberries (I like unsweetened)
1/2 cup chopped pecans or walnuts
1/2 cup crumbled goat cheese feta

3 Tbs. Olive oil
2 Tbs. rice vinegar
1/8 tsp. each salt and pepper
1 tsp. mixed dried herbs, such as italian, herbs de Provence, etc.

After rinsing the spinach and allowing it to air dry, pour into a large mixing bowl.  If your spinach leaves are large, you may want to tear them gently into smaller pieces.

Add the next eight ingredients on the list, then toss with olive oil, vinegar, salt, pepper, and mixed herbs/spices.  Combine well to thoroughly mix the goat cheese in, as it will "melt" into the oil and vinegar to create a beautifully creamy dressing.

Adjust seasoning to taste and serve immediately.