It is SO hot this summer. Is it this hot every year? I tend to forget from year to year…maybe it’s always like this.
Which means – cooking indoors kind of, well, sucks.
Therefore, we’ve been eating this Spinach Salad a lot lately. It’s so flavorful, and I never mind if I eat it 3 or 4 days in a row. Plus, it is beyond simple to put together. The key to its success, I believe, lies in the use of Nudo Lemon Olive Oil. I suppose if you don’t have any (boo!) you could use Extra Virgin Olive Oil, and add a drop of two of lemon extract for a similar effect. I do highly recommend the Nudo though – we’ve used it to sauté chicken and vegetables, as well as a base for vinaigrette. It’s delicious! (Plus, they have this cool “Adopt an Olive Tree” Program – for $105 you get your own tree for a year, and they send you all of the oil made from it. How cool is that?)
Spinach Salad with Sweet Lemon Vinaigrette and Berries
- Fresh Spinach Leaves
- Fresh Blueberries, Raspberries &/or Strawberries
- Sweet Lemon Vinaigrette (recipe to follow)
Combine spinach and berries, drizzle with vinaigrette.
Sweet Lemon Vinaigrette
- 2 Tablespoons Champagne or White Wine Vinegar
- 3 Tablespoons Nudo Lemon Olive Oil (see above for option)
- 2 Tablespoons Sugar
- Pinch of Salt
- 1/4 teaspoon Poppy Seeds
- 1 teaspoon Sesame Seeds
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon Worcestershire Sauce
Combine all ingredients to emulsify.