Sunset 2

I am scandalized whenever I see a woman walking down the street using a Victoria Secret bag as a purse. Sure, those shiny pink stripes are suave, but carrying one on the train triggers inappropriate imaginings in the heads of fellow commuters. Hence my contemplation this morning about whether or not the woman next to me was wearing a G-string. It’s not like she was any sort of stunner. Her hair was cut in a long bob and she was wearing a pilly winter overcoat and a glum expression. Actually, she sort of looked like me. Which led me to think of my own underwear. Which was depressing.

Once I witnessed a twenty-something bimbette bragging that she could still fit into her old prom dress. This prompted me to brag to my friend Lipsticks that I could fit into my high school underwear. Lipsticks was horrified and made me promise to throw them out. All of them? I asked. I don’t even want to know how many we’re talking about, she said. So I did, on condition that I be provided with freshies. And so it passed that Lipsticks was the one who gave me my first Victoria Secret bag. Since then I’ve gotten others (often containing unwieldy upper sizes from my optimistic husband). But you’ll never catch me carrying my pink badge of honor on the subway.

Unless of course my gourmet Spinach salad won’t fit into a normal sized lunch bag. Then hey, let those imaginations run wild.

SUNSET MAGAZINE "BEST OF THE WEST" RECIPE CONTEST

The Rules: Enter in one of the following categories: Best Wrap, Best Salad, Grilled Entrée, Best Dessert, Party Appetizer, and Safeway Organics Recipe.

The Prize: one winner will be chosen in each of category. Each winner will receive a one-week trip for two (5-7 days, depending on category prize) to Kauai, HI (Best Salad). Trip consists of: round-trip coach airfare to/from a major commercial airport nearest to the winners’ primary residence (in the sole discretion of the Sponsors) and double occupancy accommodations for the duration of the trip.

The Entry: Caramelized Onion and Orange Spinach Salad

6 tablespoons olive oil
1 large yellow onion, sliced thin
3 navel oranges
¼ cup fresh lime juice
¼ teaspoon ground cumin
¼ teaspoon salt
plenty of fresh ground black pepper
12 cups baby spinach, washed and trimmed
1 cup cilantro leaves
1/2 cup shelled pistachios, chopped
¼ cup grated cotija cheese

1. Heat 3 tablespoons olive oil in a large skillet. Sauté the sliced onions until caramelized. Cool to room temperature. Meanwhile, cut the peel and pith away from the oranges with a serrated knife. Cut the orange sections free from membranes and reserve them in a bowl. Squeeze extra juice from membranes and reserve for dressing.

2. To make dressing, in a small bowl whisk together lime juice, 2 tablespoons of reserved fresh orange juice, remaining 3 tablespoons olive oil, cumin, salt and pepper.

3. In a large bowl, toss together baby spinach, cilantro leaves, orange segments and dressing to taste.

4. Divide salad between 6 plates and top each salad with a generous amount of caramelized onions followed by 2 teaspoons grated cotija cheese and finally 1-2 tablespoons of chopped pistachios.

Serves 6