Dana Slatkin

Spring Spinach Salad with Beets, Avocado, Goat Cheese and Papaya Seed Vinaigrette

Spinach Salad with BeetsWe food bloggers are a nutty bunch. Our refrigerators crammed with half-eaten recipe experiments, we spend hours trying to come up with words of some culinary consequence. We slog through late night mental blocks, vision blurred and glutes torqued. With a proud click, we send off our posts into cyberspace, hoping to share some quick inspiration, an idea for tonight’s dinner, or a clever new tip before they plunge beneath the fold into obscurity.

Why do we bother? For a lucky few, blogging pays the bills. But for most of us, what keeps us going is the satisfaction of connecting. Whether you live up the street or on the other side of the world, these words connect me to you.

Sure, when you make one of my recipes and love the results, I’m delighted. Pass it onto a friend and I’m really tickled. But even if you just stop by here occasionally, you can get a glimpse at what I’m cooking, what I’m learning, and who I am.

In case you’re wondering what’s on my mind lately, it’s salad. A beautiful bowl of fresh and raw goodness is what I crave as the weather gets warmer and farmers market offerings grow copious. This recipe features some of Spring’s best, and I think you’ll love the unusual tropical twist.

But now it’s time to get back to my kitchen. There’s lots of cooking to do before my next post. Besides, it’s the best way to cure a sore tush.

Get into Spring shape with these other delicious salads:

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