dinner
flowers
lunch
nuts
spinach
walnuts
main dish
salads

All the while the courses came and went. A thick soup of barley and venison. Salads of sweetgrass, spinach, and plums, sprinkled with crushed nuts. —A GAME OF THRONES

Excerpted from A FEAST OF ICE AND FIRE: THE OFFICIAL GAME OF THRONES COMPANION COOKBOOK by Chelsea Monroe-Cassel and Sariann Lehrer. Copyright © 2012 by Chelsea Monroe-Cassel and Sariann Lehrer. Excerpted by permission of Bantam Books, a division of Random House, Inc.

Ingredients

  • 7 cups baby spinach
  • 1 cup fresh mint leaves
  • 1 cup diced prunes
  • 1/2 cup candied walnuts
  • 1/2 cup fresh lemongrass, thinly sliced
  • 1/2 cup violets, primroses, or other edible flowers (optional)
  • Store-bought raspberry vinaigrette to taste

Yield

Serves: 4 to 6

Preparation

Combine the spinach, mint, prunes, walnuts, and lemongrass in a large bowl. The edible flowers can be mixed in with the salad at this point or used as a garnish on top. Pour the vinaigrette over all, then toss well and serve.

Cook’s Note: Use this recipe as a starting point and choose any variation of these ingredients—or others—to create your own personal “salat.” Toss with dressing, and you’re ready to serve!