If it’s tangy and spicy, and sports fresh veggies, I’m all for it.

This salad boasts intense flavor and takes just 10 minutes to prepare.

INGREDIENTS: (serves 4 as a side)
2 large vine-ripe tomatoes, cubed
2 large cucumbers, peeled and sliced
1 large shallot, diced
3 ounces organic spinach
3 tablespoons extra virgin olive oil
1-1/4 tablespoons white wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 tablespoons dried cranberries (Craisins okay)

DIRECTIONS:

1. Mix olive oil, vinegar, salt and pepper until creamy.
2. In large bowl, mix tomatoes, cucumber and shallots. Top with dressing and mix. Let sit for 10 minutes. NOTE: You may prep vegetables early, but do not add dressing until nearly ready to serve.
3. Layer spinach leaves in bottom of bowl.
4. Top spinach with dressing-soaked vegetables.
5. Sprinkle 1/2 tablespoon dried cranberries atop each dish, and serve immediately.

Ideas & More: While you could offer this up as a mixed salad, stirring the spinach in with the dressing, layering the veggies atop the spinach provides a more organic taste. It also gives the guest more control, since salads totally mixed many times use too much dressing.

I offered this salad up as part of the main course. I included sides of steak and chicken cubes.

For the chicken, I sauteeed it in a stainless skillet with a touch of extra virgin olive oil, salt and pepper.

For the beef, I seared the cubes in a wok with salt and pepper, then splashed a tablespoon of white wine vinegar just before removing from heat.

Posted Saturday, February 24th, 2007 at 5:55 pm EST
Read more in Recipes

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