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Spring Spinach Salad

Spring Spinach Salad

Eating local, seasonal organic food saves transportation
energy, connects us to our bioregion, supports local farmers,
and protects the land. Spinach, like rhubarb and tender
tiny peas, heralds in the spring in much of the United States.
Spring spinach is tender and flavorful, and combined in this
recipe with smoked tofu, it adds a very nice and seasonal
touch to make a wonderful meal. Every time I make this dish
for friends, someone requests the recipe.

Serves 6
3 cloves garlic, minced
1 red onion cut into thin slices
4 ounces smoked tofu (packaged smoked tofu is available
in most health food stores)
1/3 cup extra virgin olive oil
sea salt to taste
1/2 teaspoon ground pepper
1 pound spinach, well washed and stemmed
1/3 cup balsamic vinegar

Combine the garlic, onion, olive oil and tofu in a large
skillet. Sauté until the onions have slightly browned. Add
the salt and pepper to taste. Wash and stem the spinach,
and put it in a large bowl and toss with the vinegar. Let
it set until wilted. Add the wilted spinach to the skillet
and stir it in with the other ingredients for a few minutes.

Read more: Food, All recipes, Soups & Salads

Adapted from The Millennium Cookbook by Eric Tucker and John Westerdahl

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BONUS butterfly credits

Annie B. Bond

Annie is a renowned expert in non-toxic and green living. Named one of the top 20 environmental leaders by Body and Soul Magazine, Annie has authored four books, including "Home Enlightenment" (Rodale Press, 2005) and "Better Basics for the Home" (Three Rivers Press, 1999).

9 comments

+ add your own
5:57AM PDT on Apr 25, 2012

Thanks for the article.

11:46AM PDT on Mar 19, 2012

thank you

1:41PM PST on Nov 14, 2011

Thank you

10:13AM PDT on Jul 13, 2011

Thanks Annie!

5:29AM PST on Feb 14, 2011

Thanks for the info.

6:07AM PDT on Sep 4, 2010

That must be delicious!

6:06AM PDT on Sep 4, 2010

That must be delicious!

4:00AM PST on Mar 12, 2010

thanks

6:23AM PST on Feb 25, 2010

Lovely, I really love smoked tofu!

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