For cooks in a hurry, pre-washed, ready-to-use fresh spinach is probably the best idea since Mr. Birdseye thought of shelling and freezing peas,
Spinach is triple-washed, dried and packed in plastic sacks immediately after picking, and will last for several days. At my local Safeway, bagged baby spinach costs $2.99 for 6 ounces; bagged mature spinach (it is marked “spinach for salad” and is definitely tender enough to enjoy raw) costs $1.55 for 10 ounces. (The New Zealand variety is also available in bags, but is quite coarse and is better cooked).
Greek-Style Spinach Salad
Toss young spinach leaves with an olive oil-lemon juice vinaigrette and top with cubed feta cheese and kalamata olives.
Italian-Style Spinach Salad
Saute chopped pancetta or lean bacon and toss with fresh young spinach leaves, pine nuts and freshly ground black pepper. Sprinkle with balsamic vinegar.
Asian-Style Spinach Salad
Toss young fresh spinach leaves and sliced fresh mushrooms with peanut oil. sesame oil, Chinese rice wine vinegar, salt and pepper.
California-Style Spinach Salad
Toss freshly young spinach leaves, navel orange segments (membranes removed) and toasted walnuts with a walnut-oil-wine vinegar vinaigrette.
