Saturday Salad

Saturdays are my favorite because of our local farmers market. It’s so quaint! Right by the duck pond in our little village, it has just a handful of stalls (most appear every week, but some only once a month) – we usually pay a visit to the apple people, the fruit and veg folks, the gourmet hummus and cheese guy, sometimes the fish people, but most DEFINITELY the Moroccan food stall. They have the yummiest salads and filled flatbreads. I don’t think we’ve managed to stop by the market without getting something for lunch from this stand. But today, the salads weren’t there – only flatbreads. So Phil got a feta and spinach bread, while I stocked up on fresh cox apples and some veg and we went home to prepare our own salad.

Granted, this is nothing like what the Moroccan folks make. They usually have a curried lentil salad, one with chickpeas and pomegranate seeds, an eggplant tomatoey one, and something with carrots and cumin. Yeah, I know right? YUM.

Phil threw this salad together and it was too good not to blog about. His includes some crumbled feta, but feel free to omit this (like I did) or add your own cheese to the mix.

Spinach, Apple, and Pecan Salad

Our salads consisted of:

  • baby spinach leaves, washed and salad-spinner’ed
  • spring mix, washed and salad spinner’ed
  • 1 cox apple, cored and chopped (best invention ever)
  • cucumber, peeled and chopped
  • cherry tomatoes, chopped in half
  • sun dried tomatoes, roughly chopped
  • handful pecans, roughly chopped
  • dressing: balsamic & olive oil, grainy mustard, salt and pepper
  • optional: crumbled feta

I had mine with a side of kale chips and a peeled carrot for dipping in my gourmet hummus. Stuffed!

Tonight, we’re making curry (including number three in my five part Bittman dal series!) and Phil is going to experiment making a couple of different dipping sauces to go with homemade onion bhajis. I’ll let you know how it went tomorrow 🙂

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One Comment on “Saturday Salad”

  1. Eileen Johnson says:

    I am going to try your spinach salad could you let me know the quantities for the dressing olive oil, balsamic and grainy mustard.

    Thank you.


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