[greeneyes]

That butter dressing sounds like something I should try while I’m phasing in low carb eating. Maybe it will make me crave spinach.

I have a huge amount of home grown spinach right now from the winter garden - I planted winter giant, and it really has giant leaves and is very tall. With the cool spring, it just keeps on producing.

I’ve picked a big bag every few days, and put half in the freezer, and added the rest to salads, and tried a little stir fry. Still searching for a way to “like” spinach salad. LOL

[Liz]

You will like these. Spinach and feta in tiny puff-pastry packages.

SPINACH PUFFS

FILLING Mix 2/3 cup squeezed-dry cooked chp spinach,
1/2 cup crumbled feta, 1/4 cup minced onion, tb ol/oil, tsp
ea chp dill, minced garlic. Add ks/p. Fold in beaten egg.

ASSEMBLY Cut 12" thawed puff pastry sheet into 3 equal
strips. Cut each into 3 squares--total of six. Press
into bottom/up sides of muffin cups; corners point up.
Add filling. Fold pastry up and over, corners meet in center.

GOOD DO-AHEAD assemble to here 3 hrs ahead. Cover/chill.

READY TO BAKE Brush tops w/ egg wash for a nice glaze.
Bake golden/puffed, 450 deg 25 min. Cool in pan on rack
10 min. Loosen edges w/ knife tip; turn out on rack;
cool slightly before serving.

NOTE: leftover puff pastry can be sugared and baked for a sweet treat.

[jjsheridan5]

For a while, I used to make an avocado/coconut milk dressing. Essentially, it was guacamole sweetened and thinned out with coconut milk. I used it on salads, any kind of meat, pretty much everything. Even stir fried broccoli tasted better with that dressing. I stopped making it because, even though I made huge quantities in bulk, I eventually got out of the habit. I don’t have a recipe — I just go by taste: avocado, lemon juice, garlic, coconut milk, turmeric, and whatever else seemed good at the time — fish sauce, anchovy paste, mustard, etc.

The best part is that while it isn’t low-carb, it is very good-carb. So you can take a spinach salad (or a dry cut of meat), and have as much dressing/sauce as you want.

Having watched the technique of a food preparer at one of those newer Mexican chains, and how quickly she handled a large basket of avocados, I may have to go back to making this.