July 1, 2011

Pear and Feta Spinach Salad

I like having visitors. It gives me and excuse to wear red lipstick and have Margaritas for lunch.

Me and my visitors, we've been eating. It's been good. I make sure all my guests get fat and sassy before they leave.

There's one problem. In Seattle, there's too much tasty food to get through in one week.

You likely need a month or so to try it all. By then, you will have probably eaten at all the best restaurants. Definitely tried all the best coffee. And hopefully sampled some mouth-watering cake, cupcakes, pie and chocolate.

Seeing as we only have a couple of days, cupcakes for breakfast are perfectly acceptable. Five meals a day is just fine. Chocolate covered cherries for dinner. Why not?

Do you ever crave salad? Crunchy, healthy, flavorful salad. I do. Especially when I've been eating out lots.

I usually plan my salads. I make a list. Then bring it to the grocery store and cross off items one by one. This time I didn't.

This time I scavenged through my fridge. It was like a foreign land. I've been eating out so much, I forgot what was in there.

Moldy yogurt, no thanks. Rotten carrots, I'll pass.

One pear. A bag of spinach. A tub of feta cheese. Score.

There were a lot of other cool looking things in there, but you've got to keep it simple. It's the key.

I opened up my cupboard and found some cashews. Yes please, I think I will.

I threw it all together. I finished it off with a little dressing from scratch.

Salad. I love it. So simple. So flavorful.

[Print Recipe]

(serves 4)

2 cups of spinach
1/2 pear, sliced
1/2 cup feta cheese
1/4 cup cashews
3 tbsp olive oil
2 tbsp lime juice
1 tsp Dijon mustard
1 tsp honey
5 squirts of Tabasco sauce
salt and pepper to taste


1. Wash and dry the spinach.

2. Cut the pear into slices.

3. Mix with a whisk or shake in a glass jar the olive oil, lime juice, Dijon mustard, honey, Tabasco sauce, and salt and pepper.

4. Lay the spinach leaves in a bowl or on a plate. Top with the sliced pear, cashews, then feta cheese. Drizzle with dressing just before serving.