Rub your extra large salad bowl with a clove of garlic. Then soak the clove in half/half olive oil, squeeze of half a lemon and red wine vinegar (organic and fermenting, https://www.amazon.com/gp/product/B0131F0NB6/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=httpdinneraccomplished.blogspot.com-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B0131F0NB6&linkId=1f09e38a165b2ff291905a13ee8f441b. Chop a tomato into it. Finely slice and chop a few sundried tomatoes into it. Add 1/4 c. chopped red onion to soak. Add a few tablespoons of dried cranberries or raisins.
Meanwhile boil the water for a half pound of mixed small red/yellow fingerling potatoes, and slice same into the pot. When soft, drain the potatoes and while hot, toss with olive oil, wine vinegar, 1/4 c. mayonnaise, and plenty of dried thyme and pepper, (salt optional). Also optional, a splash of white wine is traditional.
Back to your salad bowl: Add dried dill to the dressing at the bottom of the bowl, my new favorite Italian seasoning! http://amzn.to/2p3iKzg, pepper (salt if you like, I'm skipping the salt); chop a handful of fresh parsley into it. Add the spinach and toss in the dressing to soften a little. Chop over the dressing a head of romaine. Add chunks of canned tuna, two hard boiled eggs quartered. Crumble goat cheese over the top and toss.
Serve the salad in a large pasta bowl, garnish with optional anchovies, and present with a scoop on top of your warm potato salad.
Presented your family everything they need to eat to eat today. Job done!
