Ingredients with Measurements:
- 4 cups of fresh spinach leaves
- 1/2 cup of crumbled Picón Bejes-Tresviso cheese
- 1/4 cup of chopped walnuts
- 1/4 cup of dried cranberries
- 1/4 cup of balsamic vinegar
- 1/4 cup of olive oil
- 1 tablespoon of honey
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the spinach leaves and dry them with a paper towel.
2. In a large bowl, combine the spinach leaves, crumbled Picón Bejes-Tresviso cheese, chopped walnuts, and dried cranberries.
3. In a small bowl, whisk together the balsamic vinegar, olive oil, honey, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Serve at room temperature.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 250
- Fat: 20g
- Carbohydrates: 14g
- Protein: 7g
Substitutions for ingredients:
- Baby spinach leaves can be used instead of regular spinach leaves.
- Blue cheese or feta cheese can be used instead of Picón Bejes-Tresviso cheese.
- Pecans or almonds can be used instead of walnuts.
- Raisins or chopped dates can be used instead of dried cranberries.
Variations:
- Add sliced apples or pears for a fruity twist.
- Add grilled chicken or shrimp for a protein boost.
- Use a different type of cheese, such as goat cheese or Parmesan cheese.
Tips and tricks:
- Make sure to dry the spinach leaves well to prevent the dressing from becoming watery.
- Toast the walnuts in a dry skillet for a few minutes to enhance their flavor.
- Adjust the amount of honey and vinegar to your taste.
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:
- None
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional chopped walnuts or dried cranberries.
Garnishes:
- Chopped walnuts
- Dried cranberries
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 more honey to balance the flavors.
- If the salad is too dry, add more dressing.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the salad.
- Store leftovers in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Picón Bejes-Tresviso cheese is a blue cheese from the Cantabria region of Spain.
Flavor profiles:
- This salad has a sweet and tangy flavor from the balsamic vinegar and honey, and a nutty flavor from the walnuts.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish with dinner.
Related Categories
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Region: Spanish