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I know one is supposed to have only in-season vegetables and I support that, but should we deprive ourselves of these tasty, dark green leaves when handy packages are available at the local store. These bags are such time savers that I often look at when in a rush. As we’re at it, grab a package of mixed salad as well and we’re ready to go:

  • 1/2 package (200g) washed spinach
  • 1 small package (100g) mixed salad
  • 1/3 cup (75g) pecans
  • 1/2 cup Feta cheese
  • 1/8 cup Bristol cream
  • 1/8 cup e.v.o. oil
  • 1/2 tsp salt
  • Freshly ground black pepper

If, like me, you have an OXO salad chopper, put the spinach in the bowl and chop by swiveling the chopper, add now the mixed salad bag and set aside. In a small pan toast the pecans, and set aside.

In a jar (I always use a jar when preparing vinaigrette, it’s easier, less messy and it pops easily in the dishwasher, moreover if you prepare too much vinaigrette it can easily store in the fridge for a while) assemble the liquid ingredients above, the seasoning¬† and shake vigorously.

Crumble the feta cheese on the salad, add the pecans and, just before serving, pour the vinaigrette on. Mix thoroughly and enjoy it.