More salad ideas than you can shake a stick at.

afassett · September 2012

amazing! thanks for this!

Corjogo · September 2012

Thank you -

:flowerforyou:

Doberdawn · September 2012

Y'all keep "bumping" but nobody's answering... so I'll try again.... can anyone answer THIS question:

24. Blanch spinach, then drain and shock in ice water. Squeeze it dry, chop it and toss it with toasted pine nuts, raisins, olive oil and a tiny bit of balsamic vinegar. Capers are good, too. Quite elegant, actually.

I am somewhat new to making spinach salads... can anyone please explain WHY to me it is necessary to blanch and ice the spinach, instead of just tossing it in raw as is?

MizzMalibu · September 2012

bump

sharfisher · September 2012

I asked my friend Google why blanch spinach? My screenshot won't paste, so the top answer is:

"Blanching leafy greens like spinach softens the leaves, intensifies the color, and heightens its flavor."

easfahl · September 2012

Awesome!

Amayrial · September 2012

WOW! I'm going to have to make a couple a week!

marie_2454 · September 2012

Looks great! Thanks for the ideas

quixoticmantis · September 2012

Bump.

SO.AMAZING. Thanks for this!

krystleeanne · September 2012

Bumper

Doberdawn · September 2012

I asked my friend Google why blanch spinach? My screenshot won't paste, so the top answer is:

"Blanching leafy greens like spinach softens the leaves, intensifies the color, and heightens its flavor."

I wonder why MY friend, Google, didn't tell ME that... oh yeah, I didn't think to ask her. LOL