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Warm Spinach & Walnut Salad is built around speed: the spinach is blanched only until it wilts and turns bright green, then drained before it can overcook.

The walnuts are puréed instead of chopped, which lets them cling to the spinach and give the salad a fuller, almost creamy texture without adding a separate dressing.

Keep the final seasoning simple and measured. Bragg seasoning, tamari, or soy sauce supplies the salt and savoriness, so the finished dish needs very little else.

Ingredients

• 5–6 cups spinach, chopped
• 1/2 cup walnuts
• 2 tablespoons Bragg all-purpose seasoning, tamari, or soy sauce

Method

Bring a pot of water to a boil and blanch the spinach for only a few seconds, until just wilted and bright green. Drain and gently squeeze out excess water. Purée the walnuts in a blender or food processor. Combine the spinach, walnut purée, and seasoning in a large bowl, toss gently, and serve warm. Makes 4–6 servings.