A light, fruity spinach salad that works especially well with seafood.

Step 1: Acquire greens

Go find yourself some nice, yuppie, E. coli-free baby spinach. Fully-grown spinach, romaine, or another strong-leafed lettuce will do; it just needs some structural integrity to stand up to the toppings.

Wash and dry your greens. Chop them into bite-size pieces if necessary, and add them to a large salad bowl.
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Awesome... trying it tonight!!! And gonna use the suggestion from "Canida" , about the dressing!
pine nuts!?
It looks delicious! The only problem would be me not seeing this sooner! Gar, do you know if this holds up pretty well, without refrigeration? I'm thinking about taking it to school as a lite lunch.
It holds up pretty well, but it's even better to store the dressing separately in one of those micro tupperware containers and add it to the salad at lunchtime.
are your plates.... colored differently? It would seem you have 8teenbillion different plate color... similar style (for the most part) but most of them are different colors... it boggles the mind... like some sort of... mind boggler :)
We've got Denby plates, Harlequin pattern. They've got three color schemes for each dish, in the various combinations of red/green/blue. Of course, the inner/outer rings aren't done the same way in the dinner and salad plates, so you'll see 6 permutations of plate color. I can't remember if the bowls map to one plate size or the other. It makes for more entertaining food, we find.

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