Spinach Salad

This makes a big bowl of salad. It's more than enough for 6-8 people. Look to the bottom and make the croutons ahead of time so they will be ready when the salad is:

Start the salad with the greens in a large salad bowl

• 1 1/2 bunch fresh spinach sliced with root end of stems removed.
• Drizzle a little olive oil
• Sprinkle some salt

Toss this to get the spinach covered with salt and oil.

Then add the following on top. I don't mix it in at all. It forms layers that folks mix together as they dip some out for their own plate:

• 3 tomatoes sliced somehow. (I suggest about 8 chunks per medium tomato.)
• Salt and pepper
• 1 Tbsp dried basil flakes
• 3 Tbsp chopped fresh basil
• 1/2 cup feta cheese crumbled
• 1/4 c shelled salted pistachios (expensive but good)
• 1/4 c dried cranberries
• 1/4 c chopped dried apricots (slices 1/4 inch thick)
• 1 Tbsp finely chopped fresh spearmint

Croutons

Make croutons ahead of time, but not too far ahead or they will lose their crispy.

• 1/2 unsliced loaf French bread (or sourdough or garlic bread)

Cut in cubes and spread on cookie sheet. I like large cubes about 3/4" to 1" on a side but there is not rule here. Use any size and shape you like.

Drizzle evenly with

• olive oil and/or melted butter

Sprinkle with:

• Garlic salt (or garlic powder and salt)
• Parsley flakes
• Crushed red pepper (gently)

Bake at 375 until crispy. Turn or stir occasionally

Dressing

You can make the dressing ahead of time and keep it cold.

Mix this all together in a jar or tall bowl:

• 1/2 c red wine vinegar
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried yellow mustard powder
• 1 Tbsp Dijon mustard
• Juice of 1 lemon. 
• 2 Tbsp honey

Stir well and then as you stir add slowly

• 1/2 cup olive oil

Pour dressing over salad at the last minute. Serve cold.