Ingredients with Measurements:
- 4 cups baby spinach leaves
- 1 cup fresh cinnamon fern fronds, washed and trimmed
- 1/2 cup sliced red onion
- 1/2 cup crumbled feta cheese
- 1/4 cup toasted pecans
- 1/4 cup dried cranberries
For the Dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Special equipment needed:
- Salad spinner
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Wash and dry the spinach leaves and cinnamon fern fronds using a salad spinner. Place them in a large mixing bowl.
2. Add the sliced red onion, crumbled feta cheese, toasted pecans, and dried cranberries to the mixing bowl.
3. In a separate bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined.
4. Pour the dressing over the salad and toss gently to coat.
5. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: N/A
Temperature:
- N/A
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Total fat: 19g
- Saturated fat: 4g
- Cholesterol: 15mg
- Sodium: 290mg
- Total carbohydrates: 17g
- Dietary fiber: 3g
- Sugars: 12g
- Protein: 5g
Substitutions for ingredients:
- Baby spinach leaves can be substituted with any other leafy greens such as arugula or mixed greens.
- Cinnamon fern fronds can be substituted with asparagus or green beans.
- Red onion can be substituted with shallots or scallions.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Toasted pecans can be substituted with walnuts or almonds.
- Dried cranberries can be substituted with raisins or chopped dried apricots.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Swap out the dried cranberries for fresh pomegranate seeds for a seasonal twist.
- Add sliced avocado for a creamy texture.
Tips and tricks:
- Make sure to wash and dry the spinach and cinnamon fern fronds thoroughly to remove any dirt or debris.
- Toast the pecans in a dry skillet over medium heat for a few minutes until fragrant and lightly browned.
- Crumble the feta cheese just before serving to prevent it from getting soggy.
Storage instructions:
- This salad is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the salad in a large salad bowl or on individual plates.
- Garnish with extra pecans and dried cranberries for a pop of color.
Garnishes:
- Extra pecans and dried cranberries.
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve with a side of crusty bread or roasted vegetables.
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 all produce thoroughly before using.
- Store leftovers in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Cinnamon fern is a type of fern that is native to North America and has been used for centuries by Indigenous peoples for medicinal purposes.
Flavor profiles:
- This salad has a sweet and tangy flavor profile with a crunchy texture from the pecans and a creamy texture from the feta cheese.
Serving suggestions:
- Serve as a light lunch or as a side dish for dinner.
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