From the sweet honey-toasted nuts to the tangy dressing we love the combination of flavours in this pretty side salad.
Ingredients
3/4 cup walnut pieces (about 5 ounces)
1 tablespoon honey
19-ounce package fresh spinach (approximately 12 cups)
1/2 cup thinly sliced red onions (1 medium)
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 cup olive oil
115-ounce can beets, rinsed, drained, and cut into bite-size pieces
1/2 cup crumbled feta cheese (2 ounces)
Directions
1. Toast the nuts: Place the walnuts in a skillet over medium heat and stir until lightly toasted—5 to 6 minutes. Add the honey and stir to coat evenly. Cook for 1 to 2 more minutes, until thoroughly coated. Transfer the mixture to a plate to cool; then break the nuts apart.
2. Make the salad and dressing: Place the spinach and onions in a large bowl. Whisk together the balsamic vinegar, mustard, salt, and sugar in a small bowl. Slowly whisk in the oil until thoroughly combined. Pour the dressing over the spinach and toss to coat. Divide the spinach among individual serving plates, and top each with the beets, feta, and walnuts.
Serves 6
Nutrition per serving: Protein: 5.8 G; Fat: 21.4 G; Carbohydrate: 12.5 G; Fiber: 2.9 G; Sodium: 480.8 MG; Cholesterol: 11.1 MG; Calories: 253.
Chef’s Tip:
Toasted Nuts: Any recipe that calls for nuts will be enhanced if you toast them before adding. It’s quick to do and not only brings out more flavour in the nuts, but adds to the texture as well. It just takes a quick 5 to 10 minutes in a 400° F oven or stirred in a skillet.
Excerpted from The Farm Chicks in the Kitchen by Serena Thompson and Teri Edwards. Copyright © 2009 by Serena Thompson and Teri Edwards. Excerpted by permission of Hearst. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the book now.