Ingredients with Measurements:
- 4 cups fresh spinach leaves
- 1/2 cup sliced almonds
- 1/4 cup dried cranberries
- 1/4 cup crumbled feta cheese
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon vaccenic acid oil
Special equipment needed: None
Step-by-step instructions:
1. Rinse and dry the spinach leaves, then place them in a large bowl.
2. Add the sliced almonds, dried cranberries, and crumbled feta cheese to the bowl.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, dijon mustard, salt, and black pepper until well combined.
4. Drizzle the dressing over the salad and toss to coat evenly.
5. Drizzle the vaccenic acid oil over the salad and toss again.
6. Serve immediately.
10 minutes
5. Temperature: Room temperature
Serving size: 4 servings
Nutritional information:
- Calories: 250
- Fat: 20g
- Carbohydrates: 14g
- Protein: 5g
- Fiber: 3g
- Sugar: 9g
Substitutions for ingredients:
- Baby spinach can be used instead of regular spinach.
- Walnuts or pecans can be used instead of sliced almonds.
- Dried cherries or raisins can be used instead of dried cranberries.
- Goat cheese or blue cheese can be used instead of feta cheese.
Variations:
- Add sliced strawberries or mandarin oranges for a fruity twist.
- Use a different type of vinegar, such as apple cider or red wine vinegar.
- Add grilled chicken or shrimp for a protein boost.
Tips and tricks:
- Massage the spinach leaves with your hands before adding the other ingredients to make them more tender.
- Toast the almonds in a dry skillet over medium heat for a few minutes to enhance their flavor.
- Use a high-quality olive oil and balsamic vinegar for the best flavor.
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 glass bowl to show off the colorful ingredients.
- Garnish with a sprig of fresh herbs, such as parsley or basil.
Garnishes: Fresh herbs
Pairings: Grilled chicken or shrimp
Suggested side dishes: Garlic bread or roasted vegetables
Troubleshooting advice: None
Food safety advice: Wash all produce thoroughly before using.
Food history: Vaccenic acid is a type of fatty acid found in dairy products and some meats.
Flavor profiles: Sweet, tangy, nutty
Serving suggestions: Serve as a light lunch or as a side dish with dinner.
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