It snowed all. day. today. At one point in my life I would’ve been totally okay with that. Except that was the point in my life before I sold my car and became a slave to the Massachusetts Bay Transportation Authority.
Tonight when I was walking home, I chose an inopportune to cross the street. There wasn’t a walk light, but no cars were coming yet so I figured I would venture out anyway. Unlike in Phoenix, jaywalking is just another way of crossing the street in Boston. Anyway, I had sludged across the snow-slop-covered intersection only to find a bayou of road-grime slush wider than my legs could reasonably extend keeping me from reaching the sidewalk on the other side. Before I could *facepalm* the fact that I had chosen to wear sneakers to work, I saw a car coming. So I took the plunge.
Nothing like icy water instantly soaking through your shoes and socks up to your ankles into the hem of your good work pants to make you miss warm summer weather, right?
So I slopped home and had this salad for dinner. Because nothing says summer to me anymore quite like this does!
Last summer was the first year in my life I found myself enjoying–not just pleasantly tolerating but actually enjoying–salads. It was how I knew I was starting to “get older.” Your taste buds literally become less sensitive, you know. Science says so. But the good thing is, I don’t think you need desensitized taste buds to enjoy this salad, because I made it for my 17 year-old sister that summer and she liked it too. And she’s just a bubble of youth! And also a self-proclaimed salad-hater. So that has to tell you something.
Anyway, if summer had a taste, it would taste like this:
- Goat cheese (or if that weirds you out, you can substitute feta)
- Moroccan Preserved lemons (<–Learn to make your own!)
- Dried cranberries
- Cherry or grape tomatoes (I love the way they burst in your mouth! If you don’t, then slice ’em!)
- Slivered almonds (and/or sunflower seeds, unsalted) or spiced nuts
- Chopped baby carrots (optional)
- Extra Virgin Olive Oil (drizzled as dressing)
In a shallow bowl, toss in as much spinach as you can stand. Sprinkle it with goat cheese, dried cranberries, tomatoes, and slivered almonds. To prepare your preserved lemons, pull out a lemon wedge from your jar and scrape the pulp out, leaving just the rind. Toss the pulp and rinse your remaining rind thoroughly before finely chopping it and sprinkling it over your salad.
A little can go a long way, so start small and see how much lemon you like in it. I usually have one lemon wedge per serving of salad (my servings are pretty big, since I’ll usually have this salad as a whole meal or paired with a small piece of fish), but The Mr. likes a bit less than that. The great thing about preserved lemons is they don’t taste harshly sour like fresh lemons do; instead, they have more of an everything-a-delicious-lemon-should-be kind of flavor kissed with a hint of saltiness (hence the use of unsalted nuts!). Once you’ve got your lemons ready, drizzle your salad with extra virgin olive oil and enjoy! De-lish!
I hope you enjoy this delicious summer salad as much as I did! I feel warmer already :)
I have more salad recipes for you :) In case you’re looking for more ways to use up that spinach or you’re not done enjoying the taste of summer, you might also try my Spinach and Watermelon Summer Salad…
…and if you’re looking for a bit of oriental flair, you’ll love this Oriental Ramen Noodle Cabbage Salad for sure!
Have a great Thursday!! And stay out of puddles ;)