Ingredients with Measurements:
- 4 cups fresh spinach leaves, washed and dried
- 1 cup Wake-Robin leaves, washed and dried
- 1/2 cup sliced red onion
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped walnuts
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. In a large bowl, combine the spinach and Wake-Robin leaves.
2. Add the sliced red onion, crumbled feta cheese, and chopped walnuts to the bowl.
3. In a small bowl, whisk together the balsamic vinegar, olive oil, honey, salt, and pepper until well combined.
4. Drizzle the dressing over the salad and toss to coat evenly.
5. Serve immediately.
10 minutes
Temperature: Room temperature
Serving size: 4
Nutritional information:
- Calories: 180
- Fat: 14g
- Carbohydrates: 10g
- Protein: 5g
Substitutions for ingredients:
- Wake-Robin leaves can be substituted with arugula or watercress.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Walnuts can be substituted with pecans or almonds.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add sliced strawberries or dried cranberries for a touch of sweetness.
- Top with grilled chicken or shrimp for a heartier meal.
- Swap out the spinach for mixed greens or kale.
Tips and tricks:
- Make sure to thoroughly wash and dry the spinach and Wake-Robin leaves to remove any dirt or debris.
- Toast the walnuts in a dry skillet over medium heat for a few minutes to enhance their flavor.
- For a creamier dressing, add a tablespoon of Greek yogurt to the dressing mixture.
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: N/A
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional chopped walnuts or crumbled feta cheese.
Garnishes:
- Chopped walnuts
- Crumbled feta cheese
- Sliced strawberries or dried cranberries
Pairings:
- This salad pairs well with grilled chicken or shrimp.
- Serve with a glass of white wine or sparkling water.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Quinoa salad
Troubleshooting advice:
- If the dressing is too tart, add a bit more honey to balance the flavors.
- If the salad is too dry, add a bit more olive oil to the dressing.
Food safety advice:
- Make sure to wash all produce thoroughly before using.
- Store leftovers in the refrigerator and discard after 2 days.
Food history:
- Wake-Robin, also known as Trillium, is a flowering plant native to North America. It was traditionally used by Native Americans for medicinal purposes.
Flavor profiles:
- The salad has a balance of sweet and tangy flavors, with a nutty crunch from the walnuts and a creamy texture from the feta cheese.
Serving suggestions:
- Serve as a light lunch or dinner, or as a side dish for a larger meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A