Spinach not only the fact that it contains many vitamins, but also that it almost doesn't need to be prepared is good. For salad it is rather good to wash out and to stir up slightly.
In salad it is better to take young and gentle leaves as in them there is less oxalic kislojta, and a ready-to-serve salad to eat at once, without maintaining in the fridge. At long-term storage the useful properties of spinach are lost and the taste worsens. The season of cultivation of these greens lasts from March to May, and the best time to enjoy taste of dishes with spinach is a spring. Except vitamins, leaves of spinach contain minerals and other useful substances, for example, carotene. Spinach protein content very high, is also conceded by it in it only to young haricot and green peas.
In France, spinach is considered the king of vegetables and a broom for a stomach.
Spinach is well combined with greens, any vegetables and practically with any products. For example, big distribution has spinach and yogurt salad. Three large bunches of spinach with a total weight slightly less than 1 kg, garlic glove, 1 tsp of salt, 3 glasses of a natural yoghourt without fillers, parsley leaves, a Cayenne pepper to taste and on 1–2 tablespoons of tomato paste and olive oil are required for its preparation. For singularity giving to taste of this European salad it is possible to replace tomato paste with burning adjika or other sauce which sharpness will be softened by yogurt.
Spinach is washed, rigid old stalks from leaves delete, then hold leaves over steam that they are a few privyal. After that dry leaves on paper towels of good quality that they didn't leave a smell and particles of paper on spinach. The dried leaves cut and put in a bowl. Clean and crush garlic, mix with salt and add to yogurt. Spinach is spread in mix with yogurt and displayed on a wide small dish. Tomato paste is mixed with oil and pepper, water with this mix salad. Cover and cool, before giving on a table strew with chopped parsley.
Because of the increased content of oxalic acid it is desirable for the people suffering from gastritis and stomach ulcer not to use spinach.
Upon purchase of spinach of its freshness it is necessary to pay much attention, leaves have to be bright green on color and when pressing slightly to crackle. By a lunch or a dinner it is possible to make more nutritious spinach and bacon salad where bacon is fried thoroughly to a crunch. Spinach leaves in this salad about 100 are required гр, cuttings of bacon of 6-8 pieces, the violet bulb, 2–3 eggs, 4–6 spoons of balsam or wine vinegar, is more preferable than white, 3 tablespoons of liquid honey and to taste of a black sprinkling pepper and salt. Begin to prepare with bacon, frying it in a frying pan so far fat won't thaw and bacon won't become crunchy. Spinach is spread in a big bowl at this time, washed out and dried on paper towels. The bulb is cut very thin rings and mixed with spinach, trying to divide rings at the same time. The boiled hard-boiled eggs clean and crush, and cut one on 4–8 accurate parts lengthways. Ready bacon in order that flew down excess fat, place on a paper towel. Of a frying pan fat isn't poured out as it will be used as gas station for salad. When it cools down a little, in it pour out vinegar and mix. Salad in a bowl mixes up with egg and the cut bacon, and from above is filled in with the sauce made in a frying pan. Salad is well mixed once again and given on a table.