Ingredients with Measurements:
- 4 cups fresh spinach leaves
- 1 cup jumiles (dried stink bugs)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- 1/4 cup toasted pumpkin seeds
- 1/4 cup olive oil
- 2 tablespoons apple cider 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 a paper towel. Place them in a large salad bowl.
2. In a dry skillet over medium heat, toast the jumiles for 2-3 minutes until fragrant. Remove from heat and let them cool.
3. Add the cherry tomatoes, red onion, feta cheese, and toasted pumpkin seeds to the salad bowl with the spinach.
4. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper until well combined.
5. Pour the dressing over the salad and toss gently to coat.
6. Sprinkle the toasted jumiles over the top of the salad.
7. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 3 minutes
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 220
- Fat: 19g
- Carbohydrates: 9g
- Protein: 6g
- Fiber: 2g
Substitutions for ingredients:
- Baby spinach can be used instead of regular spinach.
- Sunflower seeds can be used instead of pumpkin seeds.
- Goat cheese can be used instead of feta cheese.
Variations:
- Add sliced avocado to the salad for extra creaminess.
- Use arugula instead of spinach for a peppery flavor.
- Add grilled chicken or shrimp for a protein boost.
Tips and tricks:
- Make sure to toast the jumiles in a dry skillet to bring out their flavor.
- If you can't find jumiles, you can omit them from the recipe.
- The dressing can be made ahead of time and stored in the refrigerator for up to 3 days.
Storage instructions:
- Leftover salad can be stored 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 bowl or on individual plates.
- Garnish with extra toasted pumpkin seeds and crumbled feta cheese.
Garnishes:
- Toasted pumpkin seeds
- Crumbled feta cheese
Pairings:
- This salad pairs well with grilled chicken or shrimp.
- Serve with a side of crusty bread.
Suggested side dishes:
- Garlic roasted potatoes
- Grilled vegetables
Troubleshooting advice:
- If the salad is too dry, add more dressing.
- If the salad is too salty, reduce the amount of feta cheese.
Food safety advice:
- Make sure to wash the spinach leaves thoroughly before using them in the salad.
- Store leftover salad in the refrigerator and discard any leftovers after 2 days.
Food history:
- Jumiles are a traditional ingredient in Mexican cuisine and are often used in salads and stews.
Flavor profiles:
- This salad has a mix of flavors, including earthy spinach, tangy feta cheese, and crunchy pumpkin seeds.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish with dinner.
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Region: Mexican