www.byzcath.org Forums General Discussions Town Hall Food - Recipes spinach salad recipe

gtJC!

Hello all,

Here is the recipe for those who were at Holy Resurrection Monastery and wanted the spinach salad recipe in better detail.

Spinach salad

Key notes:
1. Wash your hands
2. Wash the produce � drain and gently pat dry
3. Wash your hands

1 bunch green onions chopped very fine � 1/8� to �� is good
2 bunches spinach chopped into �� strips by about 1-1/2� inches long
� tsp fresh lemon zest
I put these ingredients in a plastic bag and shook to coat and mix the lemon zest

1 small bag of slivered almonds or about a handful

6 ozs rice vinegar � I used Marukan seasoned rice vinegar that comes diluted to 4.1% acidity
8 ozs Bertolli extra light tasting olive oil (delicate & mild) so light it almost looks like veg. oil
� - 1/3 C. powdered sugar � SEE FOOTNOTE
� tsp. salt


Mix the first three ingredients thoroughly and place in a bowl, add the almond slivers & set aside

Using a whisk - mix the second four ingredients thoroughly in a bowl

Pour the dressing on the spinach/almond mixture

Using your very clean hands, incorporate the dressing with the salad dressing� �tossing� and coating completely using a crunching motion on the spinach, to slightly bruise it so it softens.


SUGAR FOOTNOTE: I used Kroger brand. Also acceptable brands are: Ralphs and Vons. Why you ask� b/c they are BEET sugar with cornstarch already added. If you use C&H brand powdered sugar you get that awful hyper processed cane sugar and will probably have to add your own cornstarch to get a dressing consistency that clings to the salad. The added bonus is that beet sugar is way cheaper than cane sugar.


toodles & God bless, sUSAn

Reminds me of Almond Asparagus

Ingredients:

Servings:
6
Units: US | Metric
1 1/2 lbs asparagus spears
1 tablespoon margarine
2 tablespoons lemon juice
1/4 cup almonds, slivered and toasted
salt
pepper
Directions:

1
Clean and trim off the tough ends of asparagus.
2
Melt margarine in a large skillet. (Non-stick is optional).
3
Add the asparagus. Saute' at medium heat for 3-5 minutes.
4
Add lemon juice, cover, and simmer until crisp-tender.
5
Add the almond slivers. Season with salt and pepper to taste.
6
Toss gently, then serve.

Now that looks interesting

This really isn't a recipe, but the pirohi song will be interesting to our posters.

Fr Deacon Paul maybe it needs it's own page