March 27, 2013

Pin It Baby Spinach Salad with Dates & Almonds

Bonnie made this for us a while back and it was delicious!  I wanted to try it out myself and it turned out great.  The recipe is very easy, satisfying and filled with unique ingredients (especially compared to my standard go-to salads). Give it a try if you are looking for something tangy and crunchy!

1 tablespoon white vinegar (I used balsamic)
1/2 medium red onion, thinly sliced
3 1/2 oz. pitted Medjool dates, quartered lengthwise
2 tablespoons unsalted butter
2 tablespoons olive oil
2 small pitas, roughly torn into pieces
1/2 cup whole unsalted almonds, coarsely chopped
2 teaspoons sumac
1/2 teaspoon chili flakes
5 oz. baby spinach leaves
2 tablespoons freshly squeezed lemon juice

Put vinegar, onion, and dates in a small bowl. Add a pinch of salt and mix well with your hands. Leave to marinate for 20 minutes, then drain any residual vinegar and discard.

Heat butter and half the olive oil in a medium pan over medium heat. Add the pita and almonds and cook for 4-6 minutes, stirring all the time, until the pita is crunchy and golden brown. Remove from heat and mix in sumac, chili flakes and 1/4 teaspoon salt. Set aside to cool.

When you are ready to serve, toss spinach leaves with the pita mix in a large mixing bowl. Add the dates and red onion, the remaining olive oil, lemon juice and another pinch of salt.

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