Monday, March 10, 2014
Salad Inspiration
After watching Melissa Clark's NYTimes video A Big Salad That Stands In for Dinner, www.nytimes.com I was inspired to do the same but using a few different ingredients. Rather than persimmons which haven't been in our local markets for a couple of weeks, I decided to use strawberries and clementines; the tartness of the clementines with the sweetness of the strawberries was a perfect balance along with baby spinach leaves, prosciutto, parmesan cheese, and large croutons all tossed with a balsamic vinaigrette. Spinach salad with fruits and meats is one of the most delectable treats during late winter when a lighter meal seems so refreshing after heavier winter fare.
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This looks soooooo good!
ReplyDeleteHi Terry, I love spinach salad with any variety of ingredients. I like the use of prosciutto to add a bit of saltiness combined with the sweet and tart fruit. I enjoy using clementines in dishes and have recently been working on some recipes with this fruit. Thanks for sharing.
ReplyDeleteHi Peggy, Thanks for commenting. I really enjoy reading your blog- such an impressive variety of recipes.
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