Spinach Salad With Dates Recipes

SPINACH DATE SALAD

Steps:

• In a bowl, combine the spinach, strawberries, dates and almonds. Drizzle with vinaigrette; toss to coat. Serve immediately.

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.

DATE AND SPINACH SALAD

Steps:

• Mix yogurt, sugar, salt, and black pepper together in a bowl. Add spinach and dates; stir to combine. Sprinkle with red pepper flakes.

SPINACH SALAD WITH DATES

Steps:

• Blend 2 pitted dates, 1/2 cup vegetable oil, 1 teaspoon finely grated lime zest, and 1/4 cup lime juice in a blender until smooth; season with salt and pepper. Heat 1/4 cup vegetable oil in a medium saucepan over medium-high heat and cook 4 thinly sliced large shallots, stirring often, until golden brown and crisp, 5-7 minutes; drain on paper towels and season with salt. Toss 1 trimmed bunch flat-leaf spinach and 3/4 cup chopped dates with dressing. Top with shallots.

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!

SPINACH SALAD WITH BACON, DATES, AND FETA DRESSING

Steps:

• In a blender blend together feta, lemon juice, water, and mayonnaise until smooth. With motor running add oil and blend until emulsified.
• In a small skillet cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to paper towels to drain.
• In a large bowl toss together spinach, bacon, onion, and dates with feta dressing.