Spinach Salad with Sour Cream

Cooking method

1. Step 1:

   

   How do you make spinach salad with sour cream? Use fresh spinach — young leaves with no signs of damage are best. For the cheese, I use suluguni (a brined cheese); you can swap in mozzarella or another cheese of that type. Boil the eggs ahead of time until hard and let them cool. The sour cream can be any fat content. Lemon juice is optional. Add salt and ground pepper to taste, along with any other seasonings you like in fresh-vegetable salads.

2. Step 2:

   

   Rinse the spinach under running water for a few minutes. Dry it in a colander or on a towel. Pull the leaves off the stems (or leave them on, if you prefer). Keep small leaves whole; you can tear larger ones into pieces, but don't cut them — they may darken.

3. Step 3:

   

   Arrange the clean spinach on a plate for individual servings, or in a bowl if you're serving the salad family-style.

4. Step 4:

   

   Take the cheese out of its package, cut it into small cubes, and add it to the plate with the spinach.

5. Step 5:

   

   Peel the boiled, cooled eggs. You can cut them into cubes like the cheese, or into four or eight wedges. Add the eggs to the salad.

6. Step 6:

   

   Season the salad with salt and pepper to taste, add the sour cream, and toss. If you like, add lemon juice and toss again.

7. Step 7:

   

   Serve the salad right after making it. For a balanced meal, it can be served as a dish on its own.