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Fruits, veggies make salad worthwhile

THE OLYMPIAN | • Published September 23, 2009

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Technically autumn began yesterday, but I hold onto the hope that there is still a bit of late summer to squeeze out of the season.

Though the morning air is cool and the sunny afternoons are not like the heat of August, I still manage to have sockless days. The changing leaves remind me that fall is imminent, but I ride my bike wearing short sleeves and a big smile.

This in-between season can be reflected in what we eat. Gardens are filled with greens but the berry selection has dwindled. Golden pears look inviting and my first Honeycrisp apple was singularly crisp and sweet.

Today’s recipe brings a hint of summer with the coming of fall into one amazing salad. The primary green is spinach, but you can mix it up. It also features a medley of fruits with strawberries, blueberries, pear and an orange. It is topped with sugared walnut halves and a white balsamic vinaigrette. You will find flavor in every bite.

The recipes for the spinach salad, sugared walnuts and balsamic dressing come from James Valentine, corporate chef for Haggen/Top Food & Drug. Valentine has come full circle: He grew up in Bellingham (where Haggen is based) and recalls how much he enjoyed grocery shopping with his parents.

His culinary education was completed in Oregon, but he was drawn back to Bellingham where 20 years ago he took a job as a kitchen manager with Haggen.

At that time, there were only five other stores.

Twelve years ago, the position of corporate chef was created and Valentine stepped into that role. It was the fulfillment of a life-long dream.

Most of the recipes for the stores’ sandwiches, salads, deli entrees and food at the Orient Express now can be traced back to Valentine.

His continual study and love of food has lead to unusual pairings such as the fruits in a green salad or pears with ravioli.

He also is a fan of white balsamic vinegar, one of the star ingredients in today’s dressing.

Look for Valentine to visit Olympia during October.

The remodeled stores are now equipped for cooking demonstrations, an activity that he finds rewarding and fun.

Many of us continue to look for healthy ways to eat and to cook.

Including your fruits and vegetables into the same salad is the right start. Bon appetit!

Mary Ellen Psaltis lives locally and eats globally. You can reach her at TheRecipeWriter@hotmail.com.

Spinach and Fruit Salad Makes 4 large salads

1 bag of fresh baby spinach (or other mixed greens)

Strawberries

Blueberries

1 pear, ripe but still firm

1 orange

Red onion

Sugared Walnut Halves (recipe follows)

White Balsamic Vinaigrette (recipe follows)

Rinse and pat (or spin) dry spinach and remove any large stems. Rinse strawberries and slice into 1/4-inch slices. Peel the orange and remove white pith. Slice into 1/4-inch slices, and then cut slices into quarters. Slice red onion into very thin slices; separate the rings. Using separate plates, arrange about 3/4 cup spinach, topped with strawberries, pears, red onion and blueberries. Drizzle with vinaigrette and finish with a few walnut pieces.

White Balsamic Vinaigrette Makes about 2 cups

1/2 cup olive oil

1/2 cup orange juice

1/2 cup golden balsamic vinegar

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper (or to taste)

Place orange juice into a medium bowl. Add half of the vinegar. Add the oil in a steady stream, whisking continually, until the dressing starts to thicken. Then add the remaining vinegar and whisk in the rest of the oil. Taste and check the seasoning, adding salt and pepper if needed. Store in an airtight container in the refrigerator for 2 to 3 weeks.

Sugared Walnuts

Makes 1 cup

1 cup walnut halves

1 tablespoon honey

1 tablespoon water

1 teaspoon vegetable oil

1/4 cup granulated sugar

1/2 teaspoon salt

Preheat oven to 325 degrees. Combine honey, water and oil in a sauté pan and bring to a boil. Reduce heat to medium and add walnuts, stirring to coat.

Transfer nuts to a bowl and toss with sugar and salt.

Spread nuts on a cookie sheet and cook them for 10 minutes.

Cool. Store in an airtight container.

TOP Food & Drug

5600 Martin Way, Lacey; 360-456-0600

1313 Cooper Point Road, Olympia; 360-754-1428