Ingredients with Measurements:
- 1 bunch of Rui-Be (about 4 cups)
- 4 cups of fresh spinach leaves
- 1/2 cup of sliced almonds
- 1/4 cup of crumbled feta cheese
- 1/4 cup of dried cranberries
- 1/4 cup of olive oil
- 2 tablespoons of balsamic vinegar
- 1 tablespoon of honey
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Wash and dry the Rui-Be and spinach leaves.
2. Cut the Rui-Be into bite-sized pieces and add them to a large mixing bowl.
3. Add the spinach leaves, sliced almonds, crumbled feta cheese, and dried cranberries to the mixing bowl.
4. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper.
5. Pour the dressing over the salad and toss to combine.
6. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Serve at room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 280
- Fat: 22g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 7g
Substitutions for ingredients:
- Instead of Rui-Be, you can use any other leafy green such as arugula or kale.
- Instead of sliced almonds, you can use any other nut such as walnuts or pecans.
- Instead of feta cheese, you can use goat cheese or blue cheese.
- Instead of dried cranberries, you can use raisins or chopped dates.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Add sliced avocado for a creamy texture.
- Use a different type of vinegar such as red wine vinegar or apple cider vinegar.
Tips and tricks:
- Toast the almonds in a dry skillet for extra flavor.
- Make the dressing ahead of time and store it in the fridge for up to a week.
- Massage the spinach leaves with a bit of olive oil to make them more tender.
Storage instructions:
- Store any leftover salad in an airtight container in the fridge for up to 2 days.
Reheating instructions:
- None
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra sliced almonds and dried cranberries.
Garnishes:
- Extra sliced almonds and dried cranberries.
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve with a side of crusty bread or roasted vegetables.
Troubleshooting advice:
- If the salad is too dry, add more dressing.
- If the salad is too salty, add more spinach leaves.
Food safety advice:
- Wash all produce thoroughly before using.
- Store any leftover salad in the fridge and consume within 2 days.
Food history:
- Rui-Be is a leafy green that is commonly used in Chinese cuisine.
Flavor profiles:
- This salad has a sweet and tangy flavor from the balsamic vinegar and honey, and a crunchy texture from the almonds and cranberries.
Serving suggestions:
- Serve as a light lunch or as a side dish to a larger meal.
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