Spinach Salad Filipino Style

Not sure how or why but a friend and I got to talking about food. Ha. While eating and drinking last night Roselyn mentioned a salad (& the recipe) she frequently ate as a child. It sounded so simple and good I had to try it. She was absolutely right about this side salad! It’s delicious. Don’t tell her but I used pre-washed fresh spinach. She said it wouldn’t be the same without fresh bunches of spinach … not pre-washed. This was pretty darn good, Roselyn! Check out a few of her other recipes she has shared, here and here.

Recipe

2-3 Servings

1 Tablespoon olive oil
9 to 10 Ounces of fresh baby spinach
1 Cup Slices of Roma tomatoes-cut into quarters, seeds removed and each quarter cut into three slices longwise (You may just use sliced tomatoes if you like.)
1 Cup Slices of red sweet onion (the flatter red onions are sweeter)-peel onion cut into quarters and thinly slice. (You may choose to use green onions instead. Just slice across.)

Heat the tablespoon of olive oil over medium heat in a large skillet. When skillet warm add the spinach to the skillet. Doesn’t all fit? Not to worry. It will quickly shrink. Add more until all is in the skillet. This goes quickly. When the spinach has wilted turn off heat. Add the onion and tomato. Pour the dressing over all and gently toss.

Serve warm or at room temperature.

Dressing

2 Tablespoons best olive oil
2 Tablespoons seasoned rice vinegar (or not seasoned for a tart taste … You can always add a little sugar to the unseasoned.)
2 Tablespoons low sodium soy sauce
Salt and Pepper to taste (I added zip.)

Whisk until well mixed.

Thanks Roselyn!