Ingredients with Measurements:
- 4 cups of baby spinach leaves
- 1/2 cup of crumbled Metsovone cheese
- 1/4 cup of chopped walnuts
- 1/4 cup of dried cranberries
- 1/4 cup of sliced red onion
- 1/4 cup of balsamic vinaigrette dressing
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the baby spinach leaves and pat them dry with paper towels.
2. In a large mixing bowl, combine the spinach leaves, crumbled Metsovone cheese, chopped walnuts, dried cranberries, and sliced red onion.
3. Drizzle the balsamic vinaigrette dressing over the salad and toss gently to coat.
4. Divide the salad evenly among four plates.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Serve at room temperature.
Serving size:
- This recipe serves four people.
Nutritional information:
- Calories per serving: 180
- Total fat: 12g
- Saturated fat: 4g
- Cholesterol: 20mg
- Sodium: 280mg
- Total carbohydrates: 14g
- Dietary fiber: 2g
- Sugars: 9g
- Protein: 7g
Substitutions for ingredients:
- Baby spinach leaves can be substituted with mixed greens or arugula.
- Metsovone cheese can be substituted with feta cheese or goat cheese.
- Walnuts can be substituted with pecans or almonds.
- Dried cranberries can be substituted with raisins or chopped dried apricots.
- Red onion can be substituted with shallots or green onions.
- Balsamic vinaigrette dressing can be substituted with any other salad dressing of your choice.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Substitute the dried cranberries with fresh pomegranate seeds for a seasonal twist.
- Add sliced apples or pears for a sweet and crunchy element.
Tips and tricks:
- Toast the walnuts in a dry skillet over medium heat for a few minutes to enhance their flavor.
- Crumble the Metsovone cheese with your hands for a more rustic look.
- Make the salad dressing from scratch by whisking together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper.
Storage instructions:
- This salad is best served fresh and should not be stored for more than a day.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the salad in a large wooden bowl for a rustic look.
- Garnish with fresh herbs like parsley or basil.
Garnishes:
- Fresh herbs like parsley or basil.
Pairings:
- This salad pairs well with grilled meats or seafood.
Suggested side dishes:
- Garlic bread or roasted vegetables.
Troubleshooting advice:
- If the salad is too dry, add more dressing or a drizzle of olive oil.
Food safety advice:
- Wash your hands and all produce before preparing the salad.
Food history:
- Metsovone cheese is a semi-hard cheese from the Greek town of Metsovo.
Flavor profiles:
- This salad has a balance of sweet and savory flavors with a tangy dressing.
Serving suggestions:
- Serve as a light lunch or as a side dish for dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Greek