Baby Spinach Salad With Dates Almonds Recipes

BABY SPINACH SALAD WITH DATES AND ALMONDS

Steps:

• 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.
• Meanwhile, heat butter and 1 tablespoon olive oil in a medium frying pan over medium heat. Add pita and cook for 4 to 6 minutes, stirring all the time, until pita is golden. Add almonds and continue cooking until pita is crunchy and browned and almonds are toasted and fragrant, about 2 minutes more. Remove from heat and mix in sumac, chile flakes and 1/4 teaspoon salt. Set aside to cool.
• When ready to serve, toss spinach leaves with pita mix in a large mixing bowl. Add dates and red onion, remaining 1 tablespoon olive oil, the lemon juice and another pinch of salt. Taste for seasoning and serve immediately.

BABY SPINACH SALAD WITH DATES AND ALMONDS

Steps:

• Put the 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. Meanwhile, heat the butter and half the olive oil in a medium frying pan. Add the pita and almonds and cook them on a medium heat for 4-6 minutes, stirring all the time, until the pita is crunchy and golden brown. Remove from the heat and mix in the sumac, chilli and ¼ teaspoon of salt. Set aside to cool. When you are ready to serve, toss the spinach leaves with the pita mix in a large mixing bowl. Add the dates and red onion, remaining olive oil, lemon juice and another pinch of salt. Taste for seasoning and serve immediately.

BABY SPINACH SALAD WITH DATES & ALMONDS

Steps:

• Put the 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 away any residual vinegar and discard.
• Meanwhile, heat the butter and half of the olive oil in a medium frying pan over medium heat. Add the pita and almonds and cook for 5 to 6 minutes, stirring all of the time, until the pita is crunchy and golden brown. Remove from the heat and mix in the sumac, red pepper flakes, and 1/4 teaspoon salt. Set aside to cool.
• When you are ready to serve, toss the spinach leaves with the pita mix in a large mixing bowl. Add the dates and red onion, the remaining olive oil, the lemon juice, and another pinch of salt. Taste for seasoning and serve immediately.
• Enjoy!

BABY SPINACH SALAD WITH STRAWBERRIES AND CANDIED ALMONDS

Steps:

• In a small bowl, toss together almonds, corn syrup, sugar, salt and cayenne pepper until coated. Spread in a single layer on a parchment-lined baking sheet. Bake in 325F oven, stirring occasionally to break up clumps, for about 12 minutes. Let cool completely on pan on rack. Break into pieces.
• For the dressing, whisk together oil, sugar, vinegar, salt and pepper in a small bowl.
• In a large bowl, toss spinach with dressing. Sprinkle with candied almonds and strawberries.