Spinach Salad for Monks at Hrm

Total Time
Prep 20 mins
Cook 0 mins

Here is the recipe for those who were at Holy Resurrection Monastery Thanksgiving weekend 2004 for Arturo's robing and wanted the spinach salad recipe in better detail. toodles & God bless, sUSAn.

Ingredients Nutrition

  • 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
  • 14 teaspoon fresh grated lemon, zest of
  • 14 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)
  • 14 cup powdered sugar (SEE FOOTNOTE)
  • 14 teaspoon salt


  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.


Most Helpful

good info on salad thanks for it ps good salad lol dee

Dienia B. February 26, 2005

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