Kitchen Wit & Wisdom: Bounty of the season awaits

Fresh, locally grown strawberries are the perfect match for a Springtime Spinach Salad

We’ve been enjoying spring for some time now and with it, the first fresh lettuces, green onions, radishes, kale, strawberries, asparagus and spinach of the season.

Indeed, it’s time for fresh salads to make a return to our diets. If you aren’t growing your own produce, we have a number of farmers’ markets in Vernon, Lumby, Coldstream and Armstrong, along with a few local markets that offer locally grown fresh produce for salads.

The first recipe today makes use of fresh spinach and strawberries, which are always delicious in the spring. It’s tossed with other fresh ingredients, real bacon and hard-cooked eggs, making a wonderful salad. A sweet, tangy oil and vinegar dressing tops it off! The second salad for the week uses spinach and asparagus along with quinoa and wild rice. If you add cooked chicken it will make a complete meal. Enjoy something different by trying these salads.

Springtime Spinach Salad

2 eggs

4 slices bacon

5 cups fresh spinach, rinsed and torn into bite-size pieces

1/2 cup sliced fresh mushrooms

1 cup sliced fresh strawberries

1/2 cup thinly sliced onion

1 kiwi, sliced

1/2 mandarin orange, peeled and segmented

1/4 cup ketchup

1/4 cup water

1/4 cup olive oil

1/4 cup brown sugar

2 tablespoons cider vinegar

1/2 teaspoon spicy brown mustard

1 dash garlic powder

Salt and pepper to taste

1 cup seasoned croutons

Place the eggs in a saucepan with enough cold water to cover. Bring to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 12 to 15 minutes. Remove from hot water and cool. Peel, chop and set aside.

Cook the bacon in a skillet over medium-high heat until crisp and evenly brown. Drain, crumble and set aside.

In a large bowl, toss together the eggs, bacon, spinach, mushrooms, strawberries, onion, kiwi and orange.

In a separate bowl, mix the ketchup, water, olive oil, brown sugar, cider vinegar and brown mustard. Season with garlic powder, salt and pepper. Pour over the salad mixture, and top the salad with croutons.

Asparagus, Wild Rice-Quinoa Salad

with Lemon-Turmeric Vinaigrette

1 cup chopped asparagus

3 cups baby spinach

1 cup cooked wild rice (from ½ cup uncooked)*

1 cup cooked quinoa


3 tablespoons olive oil

1 tablespoon lemon juice

1 tablespoon apple cider vinegar

1 teaspoon Dijon mustard

½ teaspoon raw honey (or maple syrup)

¼ teaspoon turmeric

Salt + pepper to taste

Bring about 3 cups of water to boil, add asparagus and cook for about 2 minutes, until they’re starting to get tender. Pour through a strainer and rinse with cold water to stop the cooking process. Set aside while you assemble the salad.

Add spinach, wild rice, quinoa and asparagus into a large bowl.

Whisk together the dressing ingredients then pour over salad and toss to combine. Serve immediately or store in the fridge for up to one day.

Note: if cooking rice from scratch, follow the instructions on the package for cooking wild rice (mine took about 50 minutes).

Optional: add 2 cups cooked chicken.

Cathi Litzenberger is The Morning Star’s longtime food columnist, appearing every other Wednesday and one Sunday per month.



Just Posted

Vernon multi-sport athlete cracks Team BC roster, wins major award

Jonathan Fraser-Monroe, 15, will compete at North American Indigenous ames in 2020

Vernon Vipers forward named BCHL POW

Matt Kowalski named Player of Week after nine points in three games, all Vernon victories

Okanagan Water Board opens floodgates with call for grant applications

Water Conservation and Quality Improvement program open from Armstrong to Osoyoos

Lumby residents don’t want big cannabis facilities

RDNO holds public hearing about potential bylaw changes affecting Electoral Area D

Coldstream surf shop welcomes winter with paddle

Winter Chill event Saturday, Dec. 21, on Kal Lake is ‘food’-raiser for food bank

VIDEO: Octopus, bald eagle battle after bird ‘bites off more than it can chew’ in B.C. waters

B.C. crew films fight between the two feisty animals in Quatsino off north Vancouver Island

Raptors fans show Kawhi the love in his return to Toronto

Leonard receives championship ring, leads new club to win

Process to identify those killed in Gabriola plane crash could take days

Canadian flight museum suggests Alex Bahlsen of Mill Bay died in Tuesday’s crash

RCMP uncover meth in arrest of Sicamous woman linked to alleged pellet gun shooting

Police say methamphetamine and other drugs found in car driven by suspect

Vandalism closes public washrooms in Penticton’s Okanagan Lake Park indefinitely

A post by the city’s Facebook said the damage is ‘quite extensive’

Disturbing find: Shuswap family seeking Christmas tree locates several animal carcasses

Black bear, a coyote and five deer found dumped in gravel pit west of Salmon Arm

Pawsative Pups: Help your dog love their crate

Lisa Davies is a new columnist for Black Press who writes about dog training

Spark Joy: The art of giving and receiving

Barb and Wendy at Simply Spark Joy help you to create a clutter free home on the Black Press Media

‘Honest mistake:’ RCMP says B.C. cannabis shop can keep image of infamous Mountie

Sam Steele wearing military, not RCMP uniform in image depicted in Jimmy’s Cannabis window

Most Read