Salad > Leafy Salads > Asian Salads > Okinawan

Okinawan Spinach and Bacon Salad Recipe

Ingredients with Measurements:
- 8 oz Okinawan spinach
- 4 slices bacon
- 1/4 cup red onion, thinly sliced
- 1/4 cup cherry tomatoes, halved
- 1/4 cup crumbled feta cheese
- 1/4 cup toasted pine nuts
- Salt and pepper to taste

Special equipment needed:
- Large salad bowl
- Skillet

Step-by-step instructions:
1. Wash and dry the Okinawan spinach leaves, then chop them into bite-sized pieces.
2. Cook the bacon in a skillet over medium heat until crispy. Remove from the skillet and crumble into small pieces.
3. In the same skillet, sauté the red onion until softened.
4. In a large salad bowl, combine the chopped Okinawan spinach, crumbled bacon, sautéed red onion, cherry tomatoes, crumbled feta cheese, and toasted pine nuts.
5. Season with salt and pepper to taste.
6. Toss the salad until all ingredients are evenly distributed.


- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Room temperature
Serving size:
- 4 servings

Nutritional information:
- Calories per serving: 210
- Total fat: 16g
- Saturated fat: 5g
- Cholesterol: 25mg
- Sodium: 360mg
- Total carbohydrates: 8g
- Dietary fiber: 2g
- Sugars: 3g
- Protein: 9g

Substitutions for ingredients:
- Regular spinach can be used instead of Okinawan spinach.
- Goat cheese can be used instead of feta cheese.
- Walnuts or almonds can be used instead of pine nuts.

Variations:
- Add sliced avocado for extra creaminess.
- Use prosciutto instead of bacon for a different flavor.
- Add sliced strawberries for a touch of sweetness.

Tips and tricks:
- Toast the pine nuts in a dry skillet over medium heat until lightly browned and fragrant.
- Make sure to wash and dry the Okinawan spinach thoroughly to remove any dirt or sand.

Storage instructions:
- Store any leftover salad 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 additional pine nuts and crumbled bacon.

Garnishes:
- Additional pine nuts and crumbled bacon.

Pairings:
- This salad pairs well with grilled chicken or fish.

Suggested side dishes:
- Garlic bread or roasted vegetables.

Troubleshooting advice:
- If the salad is too dry, add a drizzle of olive oil or lemon juice.

Food safety advice:
- Make sure to cook the bacon and sauté the red onion thoroughly to avoid any foodborne illnesses.

Food history:
- Okinawan spinach, also known as Goya, is a popular vegetable in Okinawan cuisine.

Flavor profiles:
- This salad has a savory and salty flavor from the bacon and feta cheese, with a slight bitterness from the Okinawan spinach.

Serving suggestions:
- Serve this salad as a light lunch or as a side dish for dinner.

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Region: Japanese

Taste: Savory, Salty, Smoky, Tangy