Published March 1, 1997.
We preferred flat-leaf spinach to curly in our spinach salad recipe. We discovered that freshness can be prolonged for a day or two by wrapping the root ends in damp paper towels and keeping the spinach in an open plastic bag. To prepare it for salads, we pinched off and discarded the stems as needed, based on their thickness and toughness. Then we rinsed the leaves in a bowl, sink, or salad spinner filled with cold water several times, until there was no grit in the bottom of the container, spinning them dry in a salad spinner and blotting off any excess water with paper towels.
A creamy yogurt dressing spiked with lemon and garlic is a good match for the strong flavors in this salad.
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