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Spinach Salad

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NEWS
June 27, 2002 | Jessica Strand
* What could be better on a hot summer day than a light, wholesome spinach salad? The Farm of Beverly Hills: This one is full of goodies: baby spinach, candied pecans, orange and grapefruit segments and blue cheese, tossed in citrus vinaigrette with a touch of mustard and honey. (Citrus salad, $10.95.) The Farm of Beverly Hills, 439 N. Beverly Drive, Beverly Hills, (310) 273-5578.
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NEWS
December 8, 2012 | By Noelle Carter
This week, cookbook author Faye Levy shares the importance of oil to Hanukkah: "As a child in Hebrew school, I was taught the story of the Hanukkah miracle: When the Jews in the land of Israel defeated the foreigners, the priests seeking to rekindle the temple's e ternal l ight found enough ritually pure oil for only one day. Miraculously that oil lasted for eight days. "What we hadn't learned in Hebrew school was that the oil of the Hanukkah miracle was olive oil. In ancient Israel, olive oil was used for lighting lamps, for religious rituals and for cooking.
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FOOD
December 8, 2012
  Total time: 40 minutes Servings: 4 1/2 small red onion 8 to 12 black olives, such as oil-cured, dry-cured or Kalamata, pitted 3 tablespoons pine nuts 1 (9-ounce) bag of cleaned small spinach leaves (about 6 packed cups) 3 Persian cucumbers, halved and thinly sliced (about 2 cups) 3 tablespoons chopped fresh mint 1/4 cup fruity extra virgin olive oil 1 tablespoon plus 2 teaspoons red or white wine vinegar, or to taste Salt and freshly ground pepper 4 tablespoons pomegranate arils (from about ½ pomegranate)
FOOD
December 8, 2012
  Total time: 40 minutes Servings: 4 1/2 small red onion 8 to 12 black olives, such as oil-cured, dry-cured or Kalamata, pitted 3 tablespoons pine nuts 1 (9-ounce) bag of cleaned small spinach leaves (about 6 packed cups) 3 Persian cucumbers, halved and thinly sliced (about 2 cups) 3 tablespoons chopped fresh mint 1/4 cup fruity extra virgin olive oil 1 tablespoon plus 2 teaspoons red or white wine vinegar, or to taste Salt and freshly ground pepper 4 tablespoons pomegranate arils (from about ½ pomegranate)
FOOD
May 15, 2002 | DONNA DEANE, TIMES STAFF WRITER
Strawberries can taste wonderful in savory recipes. Here, a fresh strawberry puree is the basis of a dressing for spinach salad with red onion and kiwifruit. The dressing, accented with fresh tarragon and garlic, has just one tablespoon of oil--much less than most dressings. Though the strawberries are low in fat and calories, the crumbled queso fresco will add a little fat to the salad, but also a nice salty-sweet combination of flavors.
FOOD
October 11, 1990 | MINNIE BERNARDINO and DONNA DEANE, TIMES FOOD STYLISTS
AUTUMN SOUP AND SALAD MENU Bowl of soup Shrimp and Spinach Salad With Goat Cheese French bread Raspberry sorbet Dashing for dinner? Here's a quick recipe for a salad that is perfect for fall evenings. Start by chopping up that long ingredient list into two brief sheets: a short staples grouping and a 10-item list to take to the grocery store. Save time by using a package of pre-washed spinach leaves, cooked baby shrimp and a box of garlic croutons.
FOOD
August 7, 2002 | MAYI BRADY, TIMES STAFF WRITER
A refreshing salad is hard to beat on a summer's night. But sometimes it seems as if a salad can be, well, a little light. So I like to make a spinach salad with crisp bacon pieces. Bacon adds some heft. Try some of the more gourmet types of bacon found at specialty grocers and upscale supermarkets, such as applewood-smoked bacon. They're more subtle in flavor with a better pork taste. Chopped hard-boiled egg, crumbled feta and avocado also add some body to this salad.
FOOD
April 9, 1992 | MINNIE BERNARDINO and DONNA DEANE, TIMES FOOD STYLISTS
MENU Grilled Turkey-Lamb Patties Sourdough baguette Sliced pears drizzled with Pernod Wedge of Brie cheese Beef isn't the only meat that makes a good patty. Here we've used coarse-ground turkey and lamb, a juicy and delicious combination. You can, of course, use either meat alone--and, if you like, you can shape the meat into a sausage. To season the meat we've used garlic and basil, then wrapped the patties with large basil leaves and bacon slices.
FOOD
May 27, 1998 | MARION CUNNINGHAM
There are frivolous salads, token salads and serious salads. Frivolous salads can be a mixture of small lettuces strewn with threads of julienned fennel or cucumber, a confetti of red, yellow and green peppers or edible flowers. Never robust, they add color and texture to a meal. Token salads--small plates with either a chunk or chiffonade of greens topped with a stodgy slice of tomato and splash of dressing--are dutiful, obligatory salads to make a meal right.
NEWS
December 8, 2012 | By Noelle Carter
This week, cookbook author Faye Levy shares the importance of oil to Hanukkah: "As a child in Hebrew school, I was taught the story of the Hanukkah miracle: When the Jews in the land of Israel defeated the foreigners, the priests seeking to rekindle the temple's e ternal l ight found enough ritually pure oil for only one day. Miraculously that oil lasted for eight days. "What we hadn't learned in Hebrew school was that the oil of the Hanukkah miracle was olive oil. In ancient Israel, olive oil was used for lighting lamps, for religious rituals and for cooking.
BUSINESS
March 24, 2007 | Jerry Hirsch, Times Staff Writer
Eat your spinach? Mom's advice is falling prey to food safety fears as many consumers continue to steer clear of the leafy green, months after last year's recall and E. coli outbreak. The advisory by the Food and Drug Administration not to eat fresh spinach because of suspected contamination by E. coli bacteria lasted less than two weeks in September, but the spinach industry has yet to recover. "We are struggling to get back on our feet.
FOOD
August 7, 2002 | MAYI BRADY, TIMES STAFF WRITER
A refreshing salad is hard to beat on a summer's night. But sometimes it seems as if a salad can be, well, a little light. So I like to make a spinach salad with crisp bacon pieces. Bacon adds some heft. Try some of the more gourmet types of bacon found at specialty grocers and upscale supermarkets, such as applewood-smoked bacon. They're more subtle in flavor with a better pork taste. Chopped hard-boiled egg, crumbled feta and avocado also add some body to this salad.
NEWS
June 27, 2002 | Jessica Strand
* What could be better on a hot summer day than a light, wholesome spinach salad? The Farm of Beverly Hills: This one is full of goodies: baby spinach, candied pecans, orange and grapefruit segments and blue cheese, tossed in citrus vinaigrette with a touch of mustard and honey. (Citrus salad, $10.95.) The Farm of Beverly Hills, 439 N. Beverly Drive, Beverly Hills, (310) 273-5578.
FOOD
May 15, 2002 | DONNA DEANE, TIMES STAFF WRITER
Strawberries can taste wonderful in savory recipes. Here, a fresh strawberry puree is the basis of a dressing for spinach salad with red onion and kiwifruit. The dressing, accented with fresh tarragon and garlic, has just one tablespoon of oil--much less than most dressings. Though the strawberries are low in fat and calories, the crumbled queso fresco will add a little fat to the salad, but also a nice salty-sweet combination of flavors.
ENTERTAINMENT
February 15, 2001 | CHARLES PERRY, TIMES STAFF WRITER
It's a spare, modern room with a few artworks on the wall and big picture windows. Through another window you can see into a gleaming kitchen with a small fortune in copper pans prominently hung over the stoves. Yes, Bistro 31 is a Westside restaurant, located between Ocean Park Boulevard and the Santa Monica Airport. But it's open only Monday through Wednesday, and if you miss its door, you'll find yourself in a corridor full of classrooms.
FOOD
February 24, 1999 | ROSE DOSTI
DEAR SOS: We recently had the winter spinach salad at Citrus City Grille in Orange. It included sugared pecans, apples and blue cheese. Can you obtain the recipe? PAT TORNELL Orange DEAR PAT: As is true with most constructed salads, some of the parts, such as the apples and pecans, can be prepared well ahead of time and assembled when needed.
FOOD
May 27, 1998 | MARION CUNNINGHAM
There are frivolous salads, token salads and serious salads. Frivolous salads can be a mixture of small lettuces strewn with threads of julienned fennel or cucumber, a confetti of red, yellow and green peppers or edible flowers. Never robust, they add color and texture to a meal. Token salads--small plates with either a chunk or chiffonade of greens topped with a stodgy slice of tomato and splash of dressing--are dutiful, obligatory salads to make a meal right.
ENTERTAINMENT
June 16, 1995 | MICHELLE HUNEVEN, SPECIAL TO THE TIMES
Over the two years since I'd last eaten there, I've nursed a fondness for Toto Caffe Spaghetteria in West L.A.; I've sent many friends and have always been meaning to return. So when a woman I know called to mention that Toto had expanded--both dining room and menu--I was delighted for the excuse to return. The dining room has neatly doubled in size; otherwise, much remains the same: same checkerboard floor, elephant-gray walls, same busy kitchen.
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