Adapted from Whole Foods Market. Spinach salad with plums and goat cheese. Downloaded from the web on April 21, 2001.
My Comment: Well, if the weather around here won’t cooperate and warm up, we can still have salad suppers! This spinach salad from Whole Foods recipe collection calls for Humboldt Fog goat cheese – which I love, but which is very expensive. Substitute any goat cheese that will crumble. Also, we used a variety of plums which made for a colorful addition to the greens.
2 TBSP sherry vinegar
1/8 tsp sea salt
1/8 tsp freshly ground black pepper
2 TBSP extra-virgin olive oil
1 (5-oz) package baby spinach
3 plums, pitted and thinly sliced
3 oz. Humboldt fog goat cheese
2 shallots thinly sliced
1/2 cup toasted sliced almonds
1. In large, serving bowl whisk together vinegar, salt and pepper. Gradually whisk in oil until vinaigrette thickens.
2. Add spinach, plums, shallots, almonds and finally cheese — tossing gently after each ingredient is added to the bowl.
Serves 4: Nutritional information: 240 calories, 17 g fat, 16 g carbs, 4 grams fiber, 8 grams protein