Ingredients with Measurements:
- 4 cups fresh spinach leaves
- 1 cup roasted cashews
- 1/2 cup dried cranberries
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 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.
2. In a large bowl, combine the spinach, cashews, dried cranberries, and red onion.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper.
4. Drizzle the dressing over the salad and toss to combine.
5. Sprinkle the crumbled feta cheese over the top of the salad.
6. Serve immediately.
10 minutes
5. Temperature: Room temperature
Serving size: 4 servings
Nutritional information:
- Calories: 320
- Fat: 25g
- Carbohydrates: 22g
- Protein: 6g
- Fiber: 3g
Substitutions for ingredients:
- Baby spinach can be used instead of regular spinach.
- Almonds or walnuts can be used instead of cashews.
- Dried cherries or raisins can be used instead of dried cranberries.
- Goat cheese or blue cheese can be used instead of feta cheese.
Variations:
- Add sliced grilled chicken or shrimp to make it a complete meal.
- Add sliced avocado for extra creaminess.
- Use a different type of nut, such as pecans or pistachios.
- Add sliced apples or pears for extra sweetness.
Tips and tricks:
- Make sure to dry the spinach leaves well to prevent the dressing from becoming watery.
- Toast the cashews in a dry skillet for extra flavor.
- Use a good quality balsamic vinegar for the dressing.
Storage instructions:
- Store any leftovers 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 extra cashews or dried cranberries.
Garnishes:
- Extra cashews or dried cranberries.
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Garlic bread or a side of roasted vegetables.
Troubleshooting advice:
- If the dressing is too thick, add a splash of water to thin it out.
Food safety advice:
- Make sure to wash the spinach leaves well before using them in the salad.
Food history:
- Spinach and cashews are both native to Asia and have been used in cooking for centuries.
Flavor profiles:
- This salad is sweet, salty, and tangy all at once, with a crunch from the cashews and a creamy texture from the feta cheese.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish with dinner.
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