From the Vault: Spinach Salad

Tomorrow is May Day, a holiday almost as important in my neighborhood as Easter.  On May Day, we take a few moments to acknowledge the midpoint between the spring equinox and the summer solstice.  In Kentucky, horses will express the power and exuberance of their species, as bluegrass party-givers set out blue-ribbon buffets of juleps, burgoo and Derby Pie.  In Astoria Park, red and white ribbons will spiral in the sun as children dance the maypole under the approving eyes of grandparents wearing striped seersucker, crisp cotton, or traditional widow's black.

This intersection of youth and experience is at the heart of May Day, just as is the mingling of power and celebration.  Summer is near.  Welcome it with this recipe I created for Slashfood for a summertime spinach salad, bursting with fresh spinach and lively with chunks of salty feta and bits of crunchy bacon.  It is the perfect accompaniment for your first outdoors luncheon or backyard gathering -- and you still have time to pick up the ingredients if you want to serve it this weekend!