A Weird Salad That Works

Spinach, mint, and prunes do not sound like a combination anyone would ever want to eat. But…it works. And people eat it. And then rave about it. And no one knows why.

Since the flavour of both spinach and mint will change from season to season, this is a taste-as-you go recipe. Take care not to add too much mint, as it can overpower the spinach depending on how strongly-flavoured it is.

Makes 8 to 12 servings, depending on how well your guests can accept that they are eating prunes and liking it.

7 to 8 cups young (but not baby) spinach, torn (1 bag, about 12 oz)
2/3 to 1 cup mint leaves, stems removed, chopped
1 cup prunes, roughly chopped
1 cup candied pecans (look for “honey-somethingorother pecans" in the bulk section)
1/2 to 1 bottle raspberry vinaigrette (I use Renée’s Ravin’ Raspberry)
a few pinches of salt, if the spinach is bitter

Toss together salad, starting with about two-thirds of the mint and half the salad dressing. Taste, and add more of each until it seems right.

Note: Add dressing just before serving or salad will wilt.