This recipe has been adapted from Hollyhock Cooks: Food to Nourish Body, Mind, and Soil, a cookbook based on Hollyhock, an educational retreat centre, located on Cortes Island. I haven't been there, but I find I am drawn to recipe books that are from the gulf islands (you can take the girl from the island, but you can't take the island out of the girl!). The recipe is easy and tastes great! I made the dressing last night and have made individual salads yesterday and today. You can make one big salad, or several small ones, depending on your needs. The great thing is that once the dressing is made, the salad comes together quickly. We enjoyed this for supper tonight and afterwards I felt great. Of course you can vary the ingredients too: swapping apples for strawberries or pears, almonds for cashews, feta for soft goat's cheese.
Ingredients
1/2 lb. Fresh young spinach leaves, washed
6 oz. feta cheese, crumbled
2 cups toasted almonds, chopped
3 tart and crispy apples, such as Granny Smith, chopped
Dressing
3/4 cup olive oil (I used extra virgin)
1/3 cup lemon juice (fresh is best)
1Tb. minced garlic (I used one clove)
1 tsp. salt
1/2 tsp. pepper
1 Tb honey
Combine dressing ingredients.
Toss the spinach with the dressing, arrange on individual plates, and sprinkle apples, almonds, and feta cheese over top. I prefer to do this in a smaller batch.
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