Ingredients with Measurements:
- 4 cups fresh spinach leaves
- 1 cup Cansiglio cheese, crumbled
- 1/2 cup walnuts, chopped
- 1/4 cup dried cranberries
- 1/4 cup red onion, thinly sliced
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tablespoon honey
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the spinach leaves and pat them dry with paper towels. Place them in a large salad bowl.
2. Add the crumbled Cansiglio cheese, chopped walnuts, dried cranberries, and thinly sliced red onion to the bowl.
3. In a small bowl, whisk together the balsamic vinegar, olive oil, honey, salt, and pepper until well combined.
4. Drizzle the dressing over the salad and toss gently to coat.
5. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 320
- Total fat: 26g
- Saturated fat: 7g
- Cholesterol: 25mg
- Sodium: 350mg
- Total carbohydrates: 16g
- Dietary fiber: 2g
- Sugars: 11g
- Protein: 10g
Substitutions for ingredients:
- Baby kale or arugula can be used instead of spinach.
- Feta or goat cheese can be used instead of Cansiglio cheese.
- Pecans or almonds can be used instead of walnuts.
- Dried cherries or raisins can be used instead of dried cranberries.
- White wine vinegar or apple cider vinegar can be used instead of balsamic vinegar.
- Maple syrup or agave nectar can be used instead of honey.
Variations:
- Add sliced grilled chicken or shrimp to make it a complete meal.
- Use fresh strawberries or blueberries instead of dried cranberries.
- Add sliced avocado or cherry tomatoes for extra flavor and nutrition.
Tips and tricks:
- Make the dressing ahead of time and store it in the refrigerator for up to 3 days.
- Toast the walnuts in a dry skillet over medium heat for a few minutes to enhance their flavor.
- Use a mandoline or a sharp knife to slice the red onion thinly and evenly.
- Serve the salad with crusty bread or crackers for a satisfying meal.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- None
Presentation ideas:
- Serve the salad in a large wooden bowl for a rustic look.
- Garnish with fresh herbs or edible flowers for a pop of color.
Garnishes:
- Fresh herbs such as parsley, basil, or thyme
- Edible flowers such as nasturtiums or pansies
Pairings:
- Serve with a glass of white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Grilled vegetables such as zucchini or eggplant
- Roasted potatoes or sweet potatoes
- Crusty bread or crackers
Troubleshooting advice:
- If the dressing is too tart, add more honey to balance the flavors.
- If the salad is too dry, add more dressing or a drizzle of olive oil.
Food safety advice:
- Wash your hands and all produce thoroughly before preparing the salad.
- Store any leftover salad in the refrigerator and discard after 2 days.
Food history:
- Cansiglio cheese is a traditional cheese from the Friuli-Venezia Giulia region of Italy, made from cow's milk and aged for at least 60 days.
Flavor profiles:
- The salad has a balance of sweet and savory flavors, with the tangy balsamic dressing complementing the nutty cheese and crunchy walnuts.
Serving suggestions:
- Serve the salad as a side dish or a light lunch.
- Pair with grilled chicken or shrimp for a complete meal.
Related Categories
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Region: Italian