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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A nice fresh, light spinach salad with a touch of dill. I formulated this recipe years ago as I grow some very tasty spinach and dill weed. Ingredients:
12 ounces fresh spinach, coarse stems removed |
3 tablespoons extra virgin olive oil, first press,cold press |
2 tablespoons fresh lemon juice |
1/4 teaspoon salt |
1/4 teaspoon granulated sugar |
1/4 teaspoon freshly ground black pepper |
1 (8 inch) cucumbers, peeled,seeded and finely chopped |
1/2 cup finely chopped fresh dill weed |
Directions:
1. Wash spinach in cold water.
2. Remove coarse stems and discard.
3. Dry spinach on paper towelling; chop into bite size pieces and place into a large mixing bowl.
4. In a small bowl, combine olive oil, lemon juice, salt, sugar and pepper, mix well to blend.
5. Add seeded chopped cucumber to dressing and mix.
6. Pour dressing over spinach and toss to coat.
7. Add chopped fresh dill and toss to mix.
8. Serve immediately.
9. If desired, add 1/4 teaspoon of dry mustard when mixing dressing.
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