We love salad, but sometimes I find it a pain to make. You have to wash the greens, and then pull out the salad spinner and dry everything throughly, (or else you get soggy leaves!), and then there is the dressing to make.
I hate to buy dressing as it invariably gets forgotten behind a multitude of stuff in the fridge, and then I have to throw it out. Making it as I need it seems more practically, but it also adds to the growing list of reasons why I find salad troublesome to make in my tiny excuse for a kitchen.
Not anymore however! While checking out the greens in the supermarket I found organic greens with the slogan “triple washed, so you don’t have to!” Problem solved. No soaking leaves in my sink and making room for the salad spinner on the drain board. All I had to do with these beautiful spinach leaves was toss them into a bowl and we had a scrummy salad on the table in 5 minutes flat.
Yes, it is a little more expensive, but, I scrimp on so many other things in my life that I can completely justify this small extravagance. It will be a good backup plan when I’m in no mood to go to any trouble, or am out of time. (Of course I will still gladly wash lettuce that I grow in my garden in the summertime)
The fresh mozzarella was all this spinach needed and this salad was complete. So, if you are in a hurry, or feeling lazy, go ahead, splurge on triple-washed greens and take the hassle out of salad making!
You will need: 10 cups fresh spinach leaves, washed & dried (I bought organic triple-washed spinach which took care of this step!), 8 oz ball fresh mozzarella, 4 tbs extra-virgin olive oil, 1 tbs good quality balsamic vinegar, 1 tsp Coleman’s or Dijon mustard, 2 tsp honey, pinch of sea-salt, freshly cracked black pepper.
1 – Place spinach in a big bowl and top with mozzarella.
2 – Put rest of ingredients in a small bowl and whisk until it forms an emulsion. Taste for addition of salt and pepper (or balsamic or oil).
Pour dressing over salad and toss when ready to serve.