This is one of my all time favorite salads. It is a great side dish at any meal and pair beautifully with most main courses. The dressing is a combination of sweet balsamic vinegar and fruity olive oil with a hint of Dijon to emulsify. You can switch up the nut or fruit varieties or add grilled chicken to make it a heartier dish!
Ingredients:
*1 medium sized back spinach, chopped
*1 pear, peeled and chopped (slice a few pieces of pear lengthwise for a pretty garnish)
*3/4 cup dried cranberries
*1/2 cup red onion, chopped
*3/4 cup crumbled feta
*3/4 cup candied nuts (recipe follows)
*~1/2 cup vinaigrette (recipe follows)
Directions:
1. In a large bowl, toss spinach, onion, cranberries, feta, and pear (save the sliced pieces for the top).
2. Add the dressing slowly until coated to desired consistency and toss to combine.
3. Just before serving, add the candied nuts and toss the salad. Garnish with a few more candied nuts and the pear slices.
Balsamic Vinaigrette (this makes enough for more than one salad)
Ingredients
*4 Tbs. Olive Oil
*2 Tbs. Balsamic Vinegar
*1 Tbs. lemon juice
*1/2 tsp. Dijon mustard
*1 ½ tsp. salt
*3/4 tsp ground black pepper
*Optional: If you have any leftover pesto, toss in about 1 tsp. or add 1 Tbs. chopped basil or parsley.
Directions
Whisk all ingredients together and store in refrigerator for up to 2 weeks!
Candied Nuts
*You can substitute any type of nut. I really like walnuts or slivered almonds
Ingredients
*1 cup nuts (if using slivered almonds use only about ¾ cup)
*1 ½ Tbs. butter
*2 Tbs. Brown Sugar
*1/2 tsp. vanilla extract
*Pinch of cinnamon
*Pinch of salt
Directions
1. In a medium-sized skillet, melt butter over medium heat.
2. Add the sugar, salt, cinnamon, and vanilla and whisk to dissolve in the butter. Add the nuts and toss to coat. Toast for about 7-10 minutes over medium heat. Stir often to avoid burning.
3. Spread the toasted nuts on a piece of parchment or foil to cool and crisp up. Store in an airtight container for about 2 weeks.
Meal Quality: This salad is a great combination of savory and sweet, for which we all know I have a soft spot. The balsamic vinaigrette is lovely over the hearty spinach, cranberries, and to-die-for feta. The toasted slivered almonds and chunks of apple give it a refreshing quality and a nice crunch for a commendable texture contrast. Nutritionally speaking, this salad's a winner with spinach providing ample amounts of Vitamin K, Vitamin A, manganese, folate, AND iron. Vitamin K promotes blood coagulation meanwhile folate is crucial for the synthesis, repair, and methylation of DNA. It does the body good!
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Love your salad... I prepare it for large functions.
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