Ingredients with Measurements:
- 6 cups fresh spinach leaves, washed and dried
- 1/2 cup pine nuts
- 1/2 cup crumbled feta cheese
- 1/4 cup thinly sliced red onion
- 1/4 cup dried cranberries
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Spread the pine nuts on a baking sheet and toast them in the oven for 5-7 minutes, or until golden brown. Set aside to cool.
3. In a large bowl, combine the spinach, red onion, and dried cranberries.
4. In a small bowl, whisk together the balsamic vinegar, honey, and olive oil. Season with salt and pepper to taste.
5. Drizzle the dressing over the salad and toss to coat.
6. Sprinkle the toasted pine nuts and crumbled feta cheese over the top of the salad.
7. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 5-7 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Total fat: 21g
- Saturated fat: 4g
- Cholesterol: 15mg
- Sodium: 280mg
- Total carbohydrates: 13g
- Dietary fiber: 2g
- Sugars: 9g
- Protein: 5g
Substitutions for ingredients:
- Baby spinach can be used instead of regular spinach.
- Walnuts or almonds can be used instead of pine nuts.
- Goat cheese can be used instead of feta cheese.
- Dried cherries or raisins can be used instead of dried cranberries.
Variations:
- Add sliced strawberries or mandarin oranges for a fruity twist.
- Top with grilled chicken or shrimp for a protein boost.
- Use a different type of cheese, such as blue cheese or Parmesan.
- Add sliced avocado for a creamy texture.
Tips and tricks:
- To make the salad ahead of time, keep the dressing separate and toss just before serving.
- Toast the pine nuts in advance and store them in an airtight container until ready to use.
- Use a vegetable peeler to shave thin slices of red onion for a milder flavor.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- None needed.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional pine nuts and feta cheese.
Garnishes:
- Additional pine nuts and feta cheese.
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Garlic bread or a crusty baguette.
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:
- Wash all produce thoroughly before using.
Food history:
- Spinach has been cultivated for thousands of years and was first introduced to the United States in the early 1800s.
Flavor profiles:
- This salad is sweet and tangy with a nutty crunch.
Serving suggestions:
- Serve as a light lunch or as a side dish with dinner.
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