I never had raw spinach until I was well into adulthood – like many, I used to cringe at the word “spinach” alone, courtesy memories of over-boiled, bitter clumps of green mush served at family dinners (Popeye cartoons not withstanding). Fresh, raw spinach, especially when it’s young & tender, is an entirely different vegetable as well as a nutrient powerhouse.
I tend to plan my eating/meals around grocery sales. I had the excellent fortune to get an 8oz bag of spinach for $1.25 (the loosely sold spinach usually looks bad, old, or tough), an 8oz carton of mushrooms for $1.50, and vine-ripe tomatoes for .99/lb. (The ad said the tomatoes were $1.49/lb which was okay, but my heart actually jumped when I saw the price would be even better!) I immediately began to think of the scrumptious salad I would have…
Once home and prepping my salad, I decided to go for it and add lots of other delights:
Tomato sliced up
Hard boiled egg
Dill pickle sliced
Raw, unsalted Sunflower Seeds
Half can tuna
A few rinsed capers
Fresh ground Black Pepper
White Wine Vinegar
(If I’d some cooked beans on hand, like chickpeas, I’d have thrown those in too, but I didn’t.)
I love eating like this and especially the sustained energy it gives me. It was DELICIOUS.