Cooking Salad

Spinach Salad with Garlic – Honey Dressing

May 20, 2017

Our local farmers market in Grand Rapids usually opens the week after Memorial Day, however, it opened early this year. I spent my Saturday morning walking through scoping out the goods, and while the offerings were limited, being so early in the season, I was fortunate to find some greens. I bought some spinach, bread, and greenhouse cherry tomatoes. Salads are some of my favorites meals to have in the spring and summer months, they come together easily, and they allow you to use in season produce.

Spinach Salad with Garlic – Honey Dressing

Spinach Salad with Garlic – Honey Dressing

Ingredients

  • 12 slices of day-old ciabatta bread
  • ¼ cup garlic extra virgin olive oil
  • ¼ cup toasted pistachios
  • 1 bunch spinach
  • ¼ cup pitted green olives
  • 2oz. crumbled feta
  • 3oz. halved cherry tomatoes
  • Kosher salt
  • Fresh ground black pepper
  • Honey-Garlic Dressing
  • ¼ cup red wine vinegar
  • 3 Tbsp. lemon juice
  • 3 garlic cloves, minced
  • 1 shallot, minced
  • 1 Tbsp. honey
  • ¾ cup extra virgin olive oil
  • Kosher salt
  • Fresh ground black pepper

Instructions

  1. Garlic Croutons
  2. Preheat oven to 350 degrees, and lay ciabatta out on a sheet tray. Brush both sides of bread with the garlic oil, bake in the oven for 10 minutes, turning bread half way through. Remove from the oven and allow to cool.
  3. Toasted Pistachio
  4. Place pistachios on a baking tray and bake in the oven at 350 degrees until fragrant, about 10 minutes, stirring every 2 minutes. Remove from the oven and allow to cool.
  5. Honey-Garlic Dressing
  6. In a small bowl, whisk together vinegar and lemon juice. Stir in the garlic and shallots, allow to sit for 15 minutes. Whisk in the honey and extra virgin olive oil, season with salt and pepper. Allow dressing to sit in a warm spot until ready to use.
  7. To make the Salad
  8. In a large bowl combine the spinach, ciabatta, feta, and olives. Stir to combine, with the intention of breaking up the ciabatta and feta. Spoon in some of the dressing and garnish the salad with the pistachios and cherry tomatoes, season with salt and pepper.
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