Ingredients with Measurements:
- 4 cups baby spinach leaves
- 2 ripe bananas, sliced
- 1/2 cup chopped walnuts
- 1/4 cup crumbled feta cheese
- 1/4 cup dried cranberries
- 1/4 cup sliced red onion
Dressing:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. In a large bowl, combine the baby spinach leaves, sliced bananas, chopped walnuts, crumbled feta cheese, dried cranberries, and sliced red onion.
2. In a separate small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined.
3. Pour the dressing over the salad and toss gently to coat.
4. Serve immediately.
10 minutes
Temperature: Room temperature
Serving size: 4 servings
Nutritional information:
- Calories: 320
- Fat: 25g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 6g
Substitutions for ingredients:
- Baby spinach leaves can be substituted with any other leafy greens such as arugula or kale.
- Walnuts can be substituted with pecans or almonds.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Dried cranberries can be substituted with raisins or chopped dates.
- Red onion can be substituted with shallots or green onions.
Variations:
- Add sliced strawberries or mandarin oranges for a fruity twist.
- Swap out the walnuts for sunflower seeds or pumpkin seeds.
- Use balsamic vinegar instead of apple cider vinegar for a tangier dressing.
- Add grilled chicken or shrimp for a protein boost.
Tips and tricks:
- To prevent the bananas from turning brown, slice them just before serving.
- Toast the walnuts in a dry skillet over medium heat for a few minutes to enhance their flavor.
- Make the dressing ahead of time and store it in the fridge for up to a week.
Storage instructions:
- Store any leftover salad in an airtight container in the fridge for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra walnuts or dried cranberries for added texture and flavor.
Garnishes:
- Extra walnuts or dried cranberries
- Fresh herbs such as parsley or basil
Pairings:
- This salad pairs well with grilled chicken or fish.
- Serve with a side of crusty bread or crackers.
Suggested side dishes:
- Roasted vegetables such as carrots or sweet potatoes
- Quinoa or brown rice
Troubleshooting advice:
- If the dressing is too tangy, add more honey to balance out the flavors.
- If the salad is too dry, add more dressing or a drizzle of olive oil.
Food safety advice:
- Wash all produce thoroughly before using.
- Store leftover salad in the fridge and discard any leftovers after 2 days.
Food history:
- The combination of fruit and greens in salads has been popular for centuries, with evidence of fruit salads dating back to ancient Rome.
Flavor profiles:
- This salad is a combination of sweet and savory flavors, with the sweetness of the bananas and cranberries balancing out the tanginess of the dressing and feta cheese.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish with dinner.
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