Ania and I have been pals since our college days. We were on-campus roommates and have loads of shared memories of adventures — some gallant, some edgy.

She has always been a very good cook, a passion she fit into her challenging work life leading a successful garment business. Now that she’s retired, we share a day here and there cooking together. We each take charge of preparing a new-to-us dish.

Recently she crafted this spinach salad adorned with smoked salmon. It’s easy to prepare.

Ania’s Spinach and Smoked Salmon Salad With Lemon-Dill Dressing

Yield: 4 to 6 servings

INGREDIENTS

3 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

2 tablespoons chopped fresh dill

Kosher salt and freshly ground black pepper to taste

8 cups baby spinach (7 ounces)

6 ounces thinly sliced smoked salmon, cut crosswise into 1/2-inch ribbons

1/2 hothouse (English) cucumber, peeled, halved lengthwise, thinly sliced

4 radishes, trimmed, thinly sliced

3 green onions, roots trimmed, thinly sliced; include half of dark green stalks

DIRECTIONS

1. In a large bowl, whisk oil with juice and dill. Add salt and pepper to taste; whisk again. Add spinach, smoked salmon, cucumber, radishes and green onions. Toss well. Divide between salad plates. If desired, add a couple of strips of smoked salmon atop the salad.

Source: Ania Sullivan, adapted from Food & Wine magazine

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.