Spinach & Dill Salad
"A nice fresh, light spinach salad with a touch of dill. I formulated this recipe years ago as I grow some very tasty spinach and dill weed."
photo by Caroline Cooks
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 12 ounces fresh spinach, coarse stems removed
- 3 tablespoons extra virgin olive oil, first press,cold press
- 2 tablespoons fresh lemon juice
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon granulated sugar
- 1⁄4 teaspoon freshly ground black pepper
- 1 (8 inch) cucumbers, peeled,seeded and finely chopped
- 1⁄2 cup finely chopped fresh dill weed
directions
- Wash spinach in cold water.
- Remove coarse stems and discard.
- Dry spinach on paper towelling; chop into bite size pieces and place into a large mixing bowl.
- In a small bowl, combine olive oil, lemon juice, salt, sugar and pepper, mix well to blend.
- Add seeded chopped cucumber to dressing and mix.
- Pour dressing over spinach and toss to coat.
- Add chopped fresh dill and toss to mix.
- Serve immediately.
- If desired, add 1/4 teaspoon of dry mustard when mixing dressing.
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Reviews
-
This was pretty tasty, a little bland but still very good. I used agave nectar instead of sugar (it's a staple in my house) and added the mustard powder. We added some radishes and sliced almonds as well. Thanks for sharing! -
Nice, simple fresh salad. I used Splenda instead of sugar and added the mustard powder to the dressing. I used sesame sticks as a topping. -
Very good salad, Bill. Fresh dill from the herb garden gave it a special flavor. I do like the simplicity of the recipe as written. Photos are of before tossing and afterwards.Thanks for a delicious recipe. Caroline -
Very good salad that we will be having often this summer. I subsituted a zucchini for the cucumber (because I was out) and added about 1 cup quartered strawberries and 1 kiwi sliced. Delicious! Thanks for sharing! -
I LOVED IT! I took this to a family picnic & even my Italian Mother-in-Law loved it.
Tweaks
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This was pretty tasty, a little bland but still very good. I used agave nectar instead of sugar (it's a staple in my house) and added the mustard powder. We added some radishes and sliced almonds as well. Thanks for sharing!
RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
