Tomato and Spinach Salad

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 pound fresh spinach
  • 4 large ripe tomatoes
  • ½ cup chopped onion
  • ½ cup French Dressing
  • 6 anchovy fillets, sliced
  • 2 tablespoons chopped parsley


    1. Wash the spinach carefully in several waters to remove all sand. Trim the spinach and discard any tough stems or bruised leaves.

    2. Remove the stems from the tomatoes and peel them. Cut the tomatoes into wedges.

    3. Put the spinach leaves, tomato wedges and onion in a salad bowl. Pour the dressing over, add the chopped anchovies, and toss well. Sprinkle parsley over the top.