This month’s recipe from “Simple, Healthy, Fresh 1.0” is White Spinach Salad.
Sometimes during these hot summer months when the heat is just too much to stand over a hot range, steaming your face in an already humid environment, you want something light, refreshing and easy to serve. Salads are a great summer lunch or dinner. Salads are very forgiving and, depending on the ingredients, can withstand most anything you throw on them.
This “White Spinach Salad” was created during one of Seattle’s rare hot summer days. The thought of standing over a hot pan stirring something was so unappealing. With the heat, the appetite reduces as well, at least I’ve found it so. You want something light, filling and refreshing. The Fennel, sliced thin, is a ‘restorative’, bringing a light, tangy, licorice taste, the Jicama is crunchy, almost pear-like in taste while the Onion brings a spice and crunch as well. Spinach is meaty, light and has a filling quality about it. You could use most any greens for this salad as you have available.
White Spinach Salad
1 package or bunch Spinach
1 small bulb Jicama
1 small onion or 1/2 large
1 bulb fennel
Slice or use mandolin on jicama, onion and fennel bulb. Toss with spinach and serve with any dressing you choose.
Brick ONeil 
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