At the farmstand this week, I picked through some farm grown spinach for tender sprouts of spinach. Back home, I showed it to G. and he suggested we have it for dinner – all of it! So, I made a spinach souffle from scratch after soaking the spinach to get rid of the grit – and saved the tender leaves for a salad to go alongside.
Making spinach salad is one of my favorites because I cook a few slices of bacon, break it up and slice up a fresh mushrooms dressed with a simple vinaigrette. It’s tasty and refreshing!