Ingredients with Measurements:
- 4 cups fresh baby spinach leaves
- 1/2 cup Caprino di Urbino cheese, crumbled
- 1/4 cup walnuts, chopped
- 1/4 cup dried cranberries
- 1/4 cup red onion, thinly sliced
- 1/4 cup balsamic vinegar
- 1/4 cup extra-virgin 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 a paper towel. Place them in a large salad bowl.
2. Add the crumbled Caprino di Urbino cheese, chopped walnuts, dried cranberries, and thinly sliced red onion to the bowl.
3. In a small bowl, whisk together the balsamic vinegar, extra-virgin olive oil, honey, salt, and pepper until well combined.
4. Drizzle the dressing over the salad and toss gently to coat.
5. Serve immediately.
10 minutes
Temperature: Room temperature
Serving size: 4
Nutritional information:
- Calories: 220
- Total fat: 18g
- Saturated fat: 4g
- Cholesterol: 10mg
- Sodium: 180mg
- Total carbohydrates: 12g
- Dietary fiber: 2g
- Sugars: 8g
- Protein: 5g
Substitutions for ingredients:
- Baby spinach leaves can be substituted with arugula or mixed greens.
- Caprino di Urbino cheese can be substituted with feta or goat cheese.
- Walnuts can be substituted with pecans or almonds.
- Dried cranberries can be substituted with raisins or chopped dried apricots.
- Red onion can be substituted with shallots or green onions.
Variations:
- Add sliced apples or pears for a fruity twist.
- Top with grilled chicken or shrimp for a protein boost.
- Substitute the balsamic dressing with a lemon vinaigrette or raspberry vinaigrette.
Tips and tricks:
- To make the salad ahead of time, prepare the dressing and store it separately in the refrigerator. Toss the salad ingredients together right before serving.
- Toast the walnuts in a dry skillet over medium heat for a few minutes to bring out their nutty flavor.
- Crumble the cheese just before adding it to the salad to prevent it from becoming too soft.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator 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 glass bowl to show off the colorful ingredients.
- Garnish with a few extra walnuts and dried cranberries for added texture.
Garnishes:
- Chopped fresh herbs such as parsley or basil.
- Croutons or crispy bacon bits.
Pairings:
- This salad pairs well with a light white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Garlic bread or breadsticks.
- Roasted vegetables such as asparagus or Brussels sprouts.
Troubleshooting advice:
- If the dressing is too tart, add a little more honey to balance out the flavors.
- If the salad is too dry, add a little more dressing or a drizzle of olive oil.
Food safety advice:
- Make sure to wash the spinach leaves thoroughly to remove any dirt or debris.
- Store any leftover salad in the refrigerator and discard after 2 days.
Food history:
- Caprino di Urbino is a soft, creamy cheese made from goat's milk in the region of Urbino, Italy.
Flavor profiles:
- This salad is a combination of sweet and savory flavors with a tangy balsamic dressing.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish to a main course.
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Region: Italian