Ingredients with Measurements:
- 4 cups fresh baby spinach leaves
- 1/2 cup crumbled Caciotta Sarda cheese
- 1/4 cup sliced red onion
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1/4 cup extra-virgin olive oil
- Salt and pepper to taste
Special equipment needed:
None
Step-by-step instructions:
1. Wash and dry the spinach leaves and place them in a large bowl.
2. Add the crumbled Caciotta Sarda cheese, sliced red onion, chopped walnuts, and dried cranberries to the bowl.
3. In a small bowl, whisk together the balsamic vinegar, honey, and olive oil until well combined.
4. Pour the dressing over the salad and toss to coat.
5. Season with salt and pepper to taste.
6. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: None
Temperature:
Room temperature
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 20g
Carbohydrates: 15g
Protein: 6g
Fiber: 2g
Substitutions for ingredients:
- Baby kale or arugula can be used instead of spinach.
- Feta or goat cheese can be used instead of Caciotta Sarda.
- Sliced almonds or pecans can be used instead of walnuts.
- Dried cherries or raisins can be used instead of cranberries.
Variations:
- Add sliced strawberries or mandarin oranges for a fruity twist.
- Top the salad with grilled chicken or shrimp for a protein boost.
- Use a different type of cheese, such as Gorgonzola or Parmesan.
Tips and tricks:
- To make the salad ahead of time, prepare the dressing and store it separately from the salad ingredients. Toss the salad with the dressing just before serving.
- Toast the walnuts in a dry skillet over medium heat for a few minutes to enhance their flavor.
- Make sure the spinach leaves are completely dry before adding them to the salad to prevent the dressing from becoming watery.
Storage instructions:
Refrigerate any leftover salad in an airtight container for up to 2 days.
Reheating instructions:
None
Presentation ideas:
Serve the salad in a large bowl or on individual plates. Garnish with additional walnuts and cranberries, if desired.
Garnishes:
Additional walnuts and cranberries
Pairings:
This salad pairs well with grilled chicken or fish.
Suggested side dishes:
Garlic bread or roasted vegetables
Troubleshooting advice:
If the dressing is too tart, add more honey to balance the flavors.
Food safety advice:
Make sure to wash the spinach leaves thoroughly before using them in the salad.
Food history:
Caciotta Sarda is a type of cheese from the island of Sardinia in Italy. It is made from sheep's milk and has a mild, slightly tangy flavor.
Flavor profiles:
The salad has a sweet and tangy flavor from the balsamic vinegar and honey dressing, with a nutty crunch from the walnuts and a fruity burst from the dried cranberries.
Serving suggestions:
Serve the salad as a light lunch or as a side dish with dinner.
Related Categories
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Region: Italian