Spinach and garlic salad

Spinach and garlic salad

I want to make different kinds of salads to make meals more interesting for myself and others who are on low-carb diets.
Spinach is in season. Two bunches of spinach for a dollar! Beautiful fresh spinach pulled right out of the ground with black earth still clinging to the leaves and stems. What a job it is to clean.

I felt I was using too much water to rinse them so I changed my methods. Instead of washing the whole bunch, I divided the bunch into two. I cut off the leaves from the stems. The leaves were easy to wash and I left the stems to soak. It was a lot easier to get rid of the grit in the stems.

I noticed the tender leaves at the hearts of the spinach and I used just these leaves for a salad inspired by a very elegant dish served in Cantonese banquets – spinach with garlic cloves and braised, dried oysters.

Here is my version:

Ingredients: For two servings

The hearts of bunch of spinach greens – about 5 leaves, stems and part of the roots from each head of spinach
A dozen cloves of roasted garlic
Balsamic vinegar
Olive oil
Salt and pepper to taste

15-minute, stove-top roasted garlic


  1. Blanch the hearts of spinach.
  2. Toss the cooled spinach with the roasted garlic.
  3. Drizzle with balsamic vinegar and olive oil and add salt and pepper to taste.

That’s it. Try it. It is so healthy and delicious.

Thanks for visiting. Come back tomorrow to see what delicious rabbit food I serve!

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