Ingredients with Measurements:
- 4 cups baby spinach leaves
- 1 cup sliced cucumber
- 1/2 cup sliced red onion
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
- 1/4 cup milk thistle seeds
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 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.
2. In a large bowl, combine the spinach, cucumber, red onion, feta cheese, walnuts, cranberries, and milk thistle seeds.
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. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 200
- Fat: 14g
- Carbohydrates: 16g
- Protein: 5g
- Fiber: 3g
Substitutions for ingredients:
- Baby spinach leaves can be substituted with any other leafy greens.
- Cucumber can be substituted with zucchini or celery.
- Red onion can be substituted with white onion or shallots.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Walnuts can be substituted with pecans or almonds.
- Dried cranberries can be substituted with raisins or chopped dates.
- Milk thistle seeds can be substituted with chia seeds or flax seeds.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Use different types of nuts or seeds, such as pumpkin seeds or sunflower seeds.
- Add fresh herbs, such as parsley or basil, for extra flavor.
- Use a different type of cheese, such as Parmesan or Gouda.
Tips and tricks:
- To make the salad ahead of time, prepare the ingredients and store them separately in the refrigerator. Mix the salad together just before serving.
- Toast the walnuts in a dry skillet over medium heat for a few minutes to enhance their flavor.
- Milk thistle seeds can be found in health food stores or online.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- None
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra milk thistle seeds or chopped herbs.
Garnishes:
- Milk thistle seeds
- Chopped herbs
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the salad is too dry, add more dressing or a drizzle of olive oil.
- If the salad is too salty, reduce the amount of feta cheese or omit the salt from the dressing.
Food safety advice:
- Wash all produce thoroughly before using.
- Store any leftover salad in the refrigerator and discard after 2 days.
Food history:
- Milk thistle has been used for centuries as a natural remedy for liver problems and other ailments.
Flavor profiles:
- This salad has a combination of sweet, salty, and nutty flavors.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish with grilled meat or fish.
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