Young, tender spinach leaves make splendid salads and mix particularly well with fruit; try them with grapefruit and orange segments or dried fruits. Spinach is good with dressings pungent with garlic or thickened with nuts and, since it can be cooked, is the perfect leaf for wilting with warm dressings. With added bacon, chicken liver and egg, poached or soft-boiled, these salads make lively substantial dishes to serve at lunch.
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Asian Recipes **
