Baby Spinach Salad With Dates Almonds Recipe

Ingredients for Baby Spinach Salad With Dates Almonds

• White Wine Vinegar
• 1/4 cup finely chopped red onion
• 1/2 cup pitted Medjool dates
• Unsalted Butter
• 4 tablespoons olive oil
• Pita Bread
• Unsalted Almonds
• 1 teaspoon sumac
• 1/4 teaspoon red pepper flakes
• Baby Spinach Leaves
• Fresh Lemon Juice
• Pinch of salt (to taste)

How to Make Baby Spinach Salad With Dates Almonds

1. Combine 2 tablespoons red wine vinegar, 1/4 cup finely chopped red onion, and 1/2 cup pitted Medjool dates in a small bowl.
2. Add a pinch of salt and mix thoroughly with your hands. Let marinate for 20 minutes.
3. After marinating, drain any excess vinegar and discard.
4. Meanwhile, heat 2 tablespoons butter and 2 tablespoons olive oil in a medium frying pan over medium heat.
5. Add 2 large pita breads, cut into 1-inch pieces, and 1/2 cup slivered almonds. Cook for 5-6 minutes, stirring constantly, until pita is golden brown and crispy.
6. Remove from heat and stir in 1 teaspoon sumac, 1/4 teaspoon red pepper flakes, and 1/4 teaspoon salt.
7. Set aside to cool.
8. In a large bowl, gently toss 5 ounces baby spinach with the pita and almond mixture.
9. Add the marinated dates and red onion, the remaining 2 tablespoons olive oil, 2 tablespoons lemon juice, and another pinch of salt.
10. Taste and adjust seasoning as needed. Serve immediately.
11. Enjoy this taste of Jerusalem!