Spinach Salad For Monks At Hrm

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 8
• 2 bunches washed spinach, chopped into 1/4 inch strips by about 1 1/2 inches long
• 1 bunch washed green onion, chopped very fine,1/8 to 1/4 inch is good
• 1/4 teaspoon fresh grated lemon, zest of
• 1/4 cup slivered almonds
• 6 ounces rice vinegar (marukan seasoned rice vinegar comes diluted to 4.1% acidity)
• 8 ounces bertolli extra light tasting olive oil (delicate & mild, so light it almost looks like veg. oil)
• 1/4 cup powdered sugar (see footnote)
• 1/4 teaspoon salt

Recipe

• 1 sugar footnote: i used kroger brand.
• 2 also acceptable brands are: ralphs and vons.
• 3 why you ask… b/c they are most likely beet sugar.
• 4 they already come with cornstarch added.
• 5 if you use a name brand cane sugar, or splenda, or xylitol (birch sugar) you will probably have to add 1/4 tsp of cornstarch to get a dressing consistency that clings to the salad.
• 6 spinach salad key notes: 1 wash your hands.
• 7 2 wash the produce, drain and gently pat dry.
• 8 3 wash your hands.
• 9 mix the first three ingredients thoroughly in a large wide bowl, add the almond slivers& set aside.
• 10 using a whisk- mix the next four ingredients thoroughly in a medium a bowl.
• 11 pour this dressing on the spinach/almond mixture.
• 12 using your very clean hands, incorporate the dressing with the salad… “tossing” and coating completely using a crunching motion on the spinach, to slightly bruise it so it softens- similar as you would do for a slovak cabbage salad.
• 13 put in a pretty serving bowl-- can be served room temperature or lightly chilled.