My mom is a unique chef, one that takes an “Everything But the Kitchen Sink” approach to cooking. Like after Thanksgiving, when all of the leftovers end up in a giant batch off soup. Somehow, she always seems to pull it off! I look forward to that soup more than Thanksgiving dinner itself.
This salad is my version of one of her recipes. The key is not to skimp on any of the toppings! That way, it is so flavorful that it really doesn’t need dressing.
- 6 cups spinach
- 2 Fuji apples, chopped
- Other seasonal fruit of choice, chopped (such as: strawberries, cherries, grapes, peaches, plums, oranges, pears, blueberries, figs, or persimmons)
- 1/2 cup walnuts, chopped
- I usually stop here. But my mom would continue to add: feta cheese, hard boiled egg crumbles, dried fruit, almonds, arugula, chopped carrots, and anything else on hand
Toss all ingredients in a large bowl. Enjoy!