Spinach Salad for Monks at Hrm |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Here is the recipe for those who were at Holy Resurrection Monastery Thanksgiving weekend 2004 for Arturo's robing and wanted the spinach salad recipe in better detail. toodles & God bless, sUSAn. Ingredients:
2 bunches washed spinach, chopped into 1/4 inch strips by about 1 1/2 inches long |
1 bunch washed green onion, chopped very fine,1/8 to 1/4 inch is good |
1/4 teaspoon fresh grated lemon, zest of |
1/4 cup slivered almonds |
6 ounces rice vinegar (marukan seasoned rice vinegar comes diluted to 4.1% acidity) |
8 ounces bertolli extra light tasting olive oil (delicate & mild, so light it almost looks like veg. oil) |
1/4 cup powdered sugar (see footnote) |
1/4 teaspoon salt |
Directions:
1. SUGAR FOOTNOTE: I used Kroger brand.
2. Also acceptable brands are: Ralphs and Vons.
3. Why you ask
b/c they are most likely BEET sugar.
4. They already come with cornstarch added.
5. If you use a name brand cane sugar, or splenda, or xylitol (birch sugar) you will probably have to add 1/4 tsp of cornstarch to get a dressing consistency that clings to the salad.
6. Spinach salad Key notes: 1 Wash your hands.
7. 2 Wash the produce, drain and gently pat dry.
8. 3 Wash your hands.
9. Mix the first three ingredients thoroughly in a large wide bowl, add the almond slivers& set aside.
10. Using a whisk- mix the next four ingredients thoroughly in a medium a bowl.
11. Pour this dressing on the spinach/almond mixture.
12. Using your very clean hands, incorporate the dressing with the salad
tossing and coating completely using a crunching motion on the spinach, to slightly bruise it so it softens- similar as you would do for a Slovak Cabbage salad.
13. Put in a pretty serving bowl- can be served room temperature or lightly chilled.
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