Ingredients with Measurements:
- 4 cups fresh baby spinach leaves
- 1 cup sliced cassod tree pods
- 1/2 cup sliced red onion
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 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 mixing bowl, combine the spinach, sliced cassod tree pods, sliced red onion, crumbled feta cheese, chopped walnuts, and dried cranberries.
3. In a small mixing bowl, whisk together the extra-virgin olive oil and balsamic vinegar until well combined.
4. Drizzle the dressing over the salad and toss gently to coat.
5. Season with salt and pepper to taste.
6. Serve immediately.
15 minutes
Temperature: Room temperature
Serving size: 4
Nutritional information:
- Calories: 200
- Total fat: 15g
- Saturated fat: 4g
- Cholesterol: 15mg
- Sodium: 250mg
- Total carbohydrates: 13g
- Dietary fiber: 3g
- Sugars: 7g
- Protein: 5g
Substitutions for ingredients:
- Baby spinach leaves can be substituted with any other leafy greens.
- Cassod tree pods can be substituted with green beans or sugar snap peas.
- Red onion can be substituted with shallots or scallions.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Walnuts can be substituted with pecans or almonds.
- Dried cranberries can be substituted with raisins or chopped dried apricots.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Replace the dried cranberries with fresh pomegranate seeds for a seasonal twist.
- Use a different type of cheese, such as Parmesan or cheddar.
- Add sliced avocado or cherry tomatoes for extra flavor and texture.
Tips and tricks:
- Make sure to rinse and dry the spinach leaves thoroughly to prevent the salad from becoming soggy.
- Toast the walnuts in a dry skillet over medium heat for a few minutes to enhance their flavor.
- Use a vegetable peeler to shave thin slices of cheese for a more elegant presentation.
Storage instructions:
- This salad is best served fresh, but can be stored in an airtight container in the refrigerator 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 or cranberries for a pop of color.
Garnishes: Additional walnuts or cranberries
Pairings: This salad pairs well with grilled chicken or fish.
Suggested side dishes: Garlic bread or roasted vegetables
Troubleshooting advice: None
Food safety advice:
- Make sure to wash your hands and all produce before preparing the salad.
- Store the salad in the refrigerator until ready to serve.
- Discard any leftovers after 2 days.
Food history: Cassod tree pods are a popular ingredient in Caribbean cuisine, where they are often used in stews and salads.
Flavor profiles: This salad is a combination of sweet and savory flavors, with a tangy balsamic dressing and creamy feta cheese.
Serving suggestions: Serve this salad as a light lunch or as a side dish for dinner.
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