Ingredients with Measurements:
- 4 cups baby spinach leaves
- 1 cup lungwort leaves
- 1/2 cup sliced red onion
- 1/2 cup cherry tomatoes, halved
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped walnuts
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. Wash and dry the spinach and lungwort leaves.
2. In a large bowl, combine the spinach, lungwort, red onion, and cherry tomatoes.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
4. Drizzle the dressing over the salad and toss to coat.
5. Sprinkle the feta cheese and chopped walnuts over the top of the salad.
6. Serve immediately.
10 minutes
Temperature: Room temperature
Serving size: 4
Nutritional information:
- Calories: 160
- Fat: 12g
- Carbohydrates: 9g
- Protein: 5g
- Fiber: 3g
Substitutions for ingredients:
- Baby spinach can be substituted with any other leafy greens.
- Lungwort can be substituted with arugula or watercress.
- Red onion can be substituted with shallots or scallions.
- Cherry tomatoes can be substituted with any other type of tomatoes.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Walnuts can be substituted with pecans or almonds.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.
Variations:
- Add sliced strawberries or mandarin oranges for a fruity twist.
- Use grilled chicken or shrimp for a protein boost.
- Add avocado or cucumber for extra crunch.
- Use a different type of cheese, such as Parmesan or cheddar.
Tips and tricks:
- Make sure to dry the spinach and lungwort leaves well to prevent the dressing from becoming watery.
- Toast the walnuts in a dry skillet for a few minutes for extra flavor.
- Add the dressing gradually to avoid overdressing the salad.
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 bowl or on individual plates.
- Garnish with additional lungwort leaves or chopped herbs.
Garnishes: Lungwort leaves, chopped herbs
Pairings: This salad pairs well with grilled chicken or fish.
Suggested side dishes: Garlic bread, roasted vegetables
Troubleshooting advice: If the dressing is too tart, add a pinch of sugar to balance the flavors.
Food safety advice: Wash all produce thoroughly before using.
Food history: Lungwort is an herb that has been used for medicinal purposes for centuries. It is believed to have anti-inflammatory properties and was used to treat respiratory ailments.
Flavor profiles: This salad is a combination of earthy, bitter, and sweet flavors.
Serving suggestions: Serve this salad as a light lunch or as a side dish with a main course.
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