Spinach Salad with Walnut Oil
Votes: 2
Time: 15 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 226, total fat 21 G., saturated fats 3 G., proteins 5 G., carbohydrates 8 G., fiber 3 G., cholesterol 5 mg, sodium 297 mg, sugar 1 G.
Calories 226, total fat 21 G., saturated fats 3 G., proteins 5 G., carbohydrates 8 G., fiber 3 G., cholesterol 5 mg, sodium 297 mg, sugar 1 G.
A key ingredient in this dish, and one that shouldn't be substituted or omitted, is walnut oil. It significantly enhances the flavor of the dressing, which plays a key role in transforming a simple salad into something exquisite. Dried cranberries make a fascinating addition to the other ingredients, so don't miss the opportunity to sprinkle them on the finished salad.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Salad
- 8 cups spinach leaves, stems trimmed, washed and dried
- 1/2 cup whole or chopped toasted walnuts
- 1/3 cup crumbled goat cheese
Refueling
- 1 tbsp red wine vinegar
- 1 tbsp chopped shallot or red onion
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 3 tbsp. quality walnut oil*
We recommend
Recipes with similar ingredients: spinach, goat cheese, walnuts, shallots, red onion
Cooking the dish according to the recipe:
- In a small bowl, combine the wine vinegar, shallots, mustard, salt, and pepper. Gradually whisk in the nut oil until the dressing becomes creamy.
- Place all but a large handful of spinach in a large salad bowl. Toss with most of the dressing. Add the remaining spinach and continue tossing until the greens are completely coated.
- Serve immediately, sprinkled with goat cheese and walnuts.Note
If walnut oil is too strong in flavor, dilute it halfway with extra virgin olive oil..
Author of the recipe - Jackie Hourigan is a writer and host of a cooking show.
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