Ingredients with Measurements:
- 1 pound Kassler (smoked pork loin)
- 6 cups fresh baby spinach leaves
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- 1/4 cup toasted pine nuts
- 1/4 cup dried cranberries
- 1/4 cup balsamic vinaigrette
Special equipment needed: None
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Place Kassler on a baking sheet and bake for 20-25 minutes or until heated through.
3. Remove from oven and let cool for 5 minutes.
4. Cut Kassler into bite-sized pieces.
5. In a large bowl, combine spinach, cherry tomatoes, red onion, feta cheese, pine nuts, and dried cranberries.
6. Add Kassler pieces to the bowl.
7. Drizzle balsamic vinaigrette over the salad and toss to combine.
8. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 18g
Protein: 25g
Sodium: 820mg
Sugar: 10g
Substitutions for ingredients:
- Baby spinach can be substituted with arugula or mixed greens.
- Cherry tomatoes can be substituted with grape tomatoes or diced Roma tomatoes.
- Red onion can be substituted with shallots or green onions.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Pine nuts can be substituted with chopped walnuts or almonds.
- Dried cranberries can be substituted with raisins or chopped dried apricots.
- Balsamic vinaigrette can be substituted with any preferred salad dressing.
Variations:
- Add sliced avocado for extra creaminess.
- Use grilled chicken instead of Kassler.
- Add sliced cucumber for extra crunch.
- Use a different type of cheese, such as Parmesan or cheddar.
- Add sliced hard-boiled eggs for extra protein.
Tips and tricks:
- Toast pine nuts in a dry skillet over medium heat for a few minutes until lightly browned and fragrant.
- Make the salad ahead of time and keep the dressing separate until ready to serve.
- Use leftover Kassler from a previous meal to save time.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat Kassler in the oven at 375°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the salad in a large bowl or on individual plates.
Garnishes:
Garnish with fresh herbs, such as parsley or basil.
Pairings:
Pair with a glass of white wine or a light beer.
Suggested side dishes:
Serve with crusty bread or a side of roasted vegetables.
Troubleshooting advice:
If the salad is too dry, add more dressing or a drizzle of olive oil.
Food safety advice:
Make sure to cook the Kassler to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Kassler is a traditional German dish made from smoked pork loin.
Flavor profiles:
The salad is sweet and tangy with a smoky flavor from the Kassler.
Serving suggestions:
Serve as a main course for lunch or dinner.
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