Spinach Harvest and Another From the Recipe Box

Weeks ago the first harvest of rhubarb earned a post. I didn't celebrate our second harvest because the tiny radishes were gobbled up before a photo shoot could be done.

Today our third harvest was spinach. I have a hard time keeping track of when vegetables are ready. The veggies are JEJ's department. I didn't have all the ingredients to make my favorite spring spinach salad, but we enjoyed the tender leaves of spinach in a simple salad. The tomatoes and cucumber did come from the store folks! In this late spring time I love to harvest greens. They haven't bolted. They don't taste bitter. Spinach is still full of flavor and tender. When the heat comes this changes.

I have many spinach salad recipes, but the one below is a nice blend of June berries and vegetables. The recipe is from The Pacific Northwest: The Beautiful Cookbook.

Spinach Salad With Strawberries and Poppy Seed-Berry Vinaigrette

Vinaigrette:

2 tablespoons poppy seeds

2 tablespoons Dijon mustard

2 tablespoons honey

1 cup canola or safflower oil

1/3 cup berry flavored vinegar

Salad:

2 bunches spinach, stemmed

2 cups strawberries, stemmed and quartered

1 cup thin-sliced fresh button mushrooms

1/2 cup thinly cut green onions

1/2 cup sliced almonds, lightly toasted

To make the vinaigrette: Place the poppy seeds, mustard and honey in a small bowl and gradually whisk in the oil until all the oil is used and the mixture is the consistency of mayonnaise. Gradually whisk in the berry vinegar to thin the mixture to the consistency of heavy cream.

Place the leaves of spinach in a serving bowl. Toss with the strawberries, mushrooms, green onions, almonds and enough vinaigrette to moisten them. Pass around the extra vinaigrette.

Serves 6-8 Enjoy!