Tag Archives: salads

Fresh Spinach Salad with Fresh Sliced Mangos and Asian Sesame Ginger Dressing


Egg Picante & Spinach-mango salad etc. 019

Fresh Spinach Salad with Fresh Sliced Mangos and Asian Sesame  Ginger Dressing



I love spinach any which way however I especially like it when presented as a tasty salad.  When the fresh mangos are out in their best form, that’s when I usually think of my combo spinach mango delight.  Topping it with this Asian sesame ginger dressing makes this salad just about perfect—or at least I think so.  Here’s the recipe to share and hope you enjoy it as much as I do.


Plenty of good fresh spinach—well washed and rinsed and leaves left whole

One or more (depending how much spinach you’ve dished into your salad bowl) fresh, tasty mangos sliced long ways

Pine nuts to sprinkle on last

Asian Sesame Ginger Dressing Ingredients-(makes about 1 C and stores in frig for up to 3 weeks)

1/2 C. rice wine vinegar

1/2 Tbsp. soy sauce

2 Tbsp. honey

1/2 tsp. freshly grated ginger

2 Tsp. toasted sesame seeds

1/2 Tsp. sesame oil

2/3 C. Olive Oil or Canola Oil or a mixture of both


Because I like to enjoy my guests when they arrive, I try to organize my entertainment meals in a way that will make my job as effortlessly as possible.  Doing this entails the cook to plan and to think ahead.  So, this is what I do with this simple, but delicious salad.   An hour or two before your guests arrive:

  1. Place dressing ingredients in a lidded jar and shake well. Put in frig..

2.   Wash the spinach in the spinner and store spinner/spinach in the frig.

3.   Peel and slice mangos. Place on a dish and cover with saran rap. Store in frig.

4.   Keep salad bowl, serving implements out on counter top with pine nuts near by.

So now, that you have your salad all ready to go, you can also start organizing the rest of your meal.  I am always doing dishes as I go so that when my guests arrive, the kitchen is relatively neat and clean. I always make sure that my dishwasher is EMPTY. That makes cleanup after the guests leave a breeze.  Because I am such a neat-nick, I guess that I would not do well in a busy restaurant kitchen—however, having been an innkeeper for 5 years, this method worked very well for me.  So, just a couple of hints from the TempInnKeeper Margot.  Hope they can work for you as well.

Minty Salad


Minty Salad

(This recipe serves 4 but you can easily make more or less)

I love fresh salads however, I must admit, I have not thought much about using chopped fresh mint in them.  This healthy ingredient has just recently been brought to my attention and so of course I had to look up (once again) to see the beneficial health properties that it contains.  They are briefly among others that aren’t mentioned: a relief for indigestion, heartburn and IBS symptoms; an antioxidant; a bacteria and fungus inhibitor; breathing, respiratory and congestion aide; a mild sedative and combatant for bad breath.  And besides all of that, it smells so fresh and adds a special zest to a salad. I think that as I, you will really enjoy it.  So, this is a salad that I’ve concocted to share with you.


Fresh mint chopped (about ½ C)(or more if you wish)

1 C. watercress leaves-stemmed

1 C. baby arugula

1 C. chopped green cabbage

1/3 C. chopped red onion

5 or more baby tomatoes sliced

1/2 fresh avocado bits (I spoon mine out of the shell.  Don’t throw it away and keep the seed. Put it back together as if it were never cut, wrap it in seran wrap, put in frig. for further use.)

Further ingredients that you can add are:

Chopped hard boiled egg


1/4 C. cooked Millet

Parmesan cheese shaved or goat cheese

For the dressing I use:(please use the amounts that suit your individual taste)

Rice Vinegar

Olive Oil


Bon Appetit


For easy access and printing of this and past recipes, visit Margot’s blog http://blog.innkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.


For Vegetarians here’s a delight–Celery Root Slaw


celery rootThis delicious, and I mean that very seriously, recipe comes from a dear friend of mine who was born in my hometown of Geneva, Switz.  She’s an amazing person in all respects, but one of them is glorious entertaining with even more glorious foods that she, mostly alone, has prepared to everyone’s delight.  The unusual aspect of this is that Renata is a vegetarian. Most guests, visiting her buffets, don’t even realize that.  They think that, for instance, that this excellent Celery Root Slaw is a pasta dish—I don’t think so.  She loves to share her recipes, as I do, so here it is for your enjoyment.  As well, you can visit her recent business venture: No Harm Done Design which is a small company that makes elegant faux-fur throws.  She and her partner started this business with a young penniless Cambodian woman who has now given a livelihood to many others and supports her whole extended family.  No Harm Done concerns that motto for animals and features a correct work ethic all around.  Please feel free to visit its website: www.noharmdonedesign.com.  Don’t forget to order your favorite throw.  You won’t be sorry.  Of course, I have one as well. 

Celery Root Slaw


For Slaw:

1 Celery Root the size of a fist

For Sauce:

1 Tblsp. Dijon Mustard

4 to 5 Tblsp. mayo or olive oil mayo

1 clove garlic, finely chopped

S&P to taste

Onion Powder to taste

2 Tsp. Balsamic Vinegar

Half of an 8oz. can chopped pineapple, drained or 1 small shredded apple

Handful of walnut halves


For Slaw:

1, Peel just the very rough exterior part of the celery root.  Don’t go overboard because then you won’t have any root left

2. Put in food processor and shred.

3. Set aside.

For Sauce:

1. Mix the next 7 ingredients well. The sauce should not be as thin as regular salad dressing however, if it seems too thick, add a bit more balsamic.

2. Add the sauce and the walnut halves to the slaw and mix well.

This can also be made with raw shredded carrots, shredded ginger &/or shredded apple. Optional and additional to the carrot slaw would be raisins. 


Vinaigrette Dressing (hearty & also good for artichokes,etc.)


I have a green singing Finch named Bandit because he has a little mask on. He sings prettier than any canary and loves his greens. In his salad bowl I place lettuce, kale, broccoli, Brussels sprouts, and cabbage all of which he loves.  He knows what’s good for him and so do I.  I often make myself a huge raw chopped vegetable salad bowl including the same foods as Bandit eats plus some more goodies like onions and anchovies—either the more pricey mild white kind or the normal stronger tasting variety.  The anchovies, onions and this really yummy vinaigrette dressing I don’t give to Bandit, however, I sure do enjoy them for myself.

Vinaigrette Dressing

(Makes about 1 ½ Cups)

In a blender put the following and blend at high for about 20 seconds:

¼ C. Red Wine Vinegar

¼ C. Balsamic Vinegar

¼ C. Lemmon Juice

1 C. Olive Oil

¼ Tsp. Pepper

1 Tsp. Dry Mustard

6 Stuffed Olives (I use my martini green olives with pimentos)

1 Tblsp. Drained Capers

2 Green Onions coarsely cut or 2 Tblsp. Chopped Regular Onion

¼ C. Either/Or Combo of Chopped Parsley and Cilantro

2 Cloves of Garlic (either put in blender with the above or chop fine and put in dressing after blended)

Pour into a jar, cover, and store in refrigerator.  To un-gel from refrigeration, place bottle in a cup of warm water.

This vinaigrette is also very good as a dipping sauce for cooked and chilled artichokes.

 Are you a frustrated, overworked or timid cook? Call Margot for help @ 721-3551

& please feel free to email her @ margot6@mindspring.com for comments or ideas

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.