May 18, 2010

My Green Thumb, part 2

When I interned at Hallmark, I lived with my aunt and uncle. It was a delightful summer full of delicious and nutritious meals (as my aunt is a dietitian). My aunt loves onions and garlic, like a fat kid loves cake. She uses very generous amounts of both in her cooking, which has rubbed off on me. Lately I’ve really been into green onions, they’re a splendid garnish and have a delicious mild flavor, perfect for salads. Yesterday, I picked some green onions and spinach from my garden and made one of my current fav salads:

Stephanie’s Spinach Salad
4 cups spinach leaves, fresh from the garden
2 green onions, fresh from the garden
6 strawberries (this was on my wish-I-had-room-to-plant list, that and I couldn’t find any seeds)
Raspberries, blueberries, blackberries, or dried cranberries
Goat cheese
1/2 cup pecans
1/4 cup sugar, options
Combine pecans and sugar in a small skillet and heat until sugar melts. Continue stirring pecans until sugar has covered evenly. Meanwhile, tear spinach leaves to bite-sized pieces. Chop the green onions and strawberries. Spread pecans on waxed paper until cool. Add all ingredients together, top with vinaigrette. Enjoy!

Citrus Vinaigrette:
2/3 cup rice wine vinegar
1/3 cup orange juice
2 tablespoons olive oil
1 tablespoon Dijon mustard
2 teaspoons minced garlic
Whisk together all ingredients; store in refrigerator.


Sheryl said...

Sounds wonderful! I'm going to try this. How do you have a garden in an apartment?

Steph A said...

Mmm, this sounds kinda like the house salad at my fave restaurant. Pecans + dried cranberries + goat cheese = awesome!