Ingredients for Baby Spinach Salad With Dates Almonds
- 2 tablespoons red wine vinegar
- 1/4 cup finely chopped red onion
- 1/2 cup pitted Medjool dates
- 2 tablespoons butter
- 4 tablespoons olive oil (divided)
- 2 large pita breads
- 1/2 cup slivered almonds
- 1 teaspoon sumac
- 1/4 teaspoon red pepper flakes
- 5 ounces baby spinach leaves
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon + 2 pinches salt, or to taste
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How to Make Baby Spinach Salad With Dates Almonds
- Combine 2 tablespoons red wine vinegar, 1/4 cup finely chopped red onion, and 1/2 cup pitted Medjool dates in a small bowl.
- Add a pinch of salt and mix thoroughly with your hands. Let marinate for 20 minutes.
- After marinating, drain any excess vinegar and discard.
- Meanwhile, heat 2 tablespoons butter and 2 tablespoons olive oil in a medium frying pan over medium heat.
- 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.
- Remove from heat and stir in 1 teaspoon sumac, 1/4 teaspoon red pepper flakes, and 1/4 teaspoon salt.
- Set aside to cool.
- In a large bowl, gently toss 5 ounces baby spinach with the pita and almond mixture.
- Add the marinated dates and red onion, the remaining 2 tablespoons olive oil, 2 tablespoons lemon juice, and another pinch of salt.
- Taste and adjust seasoning as needed. Serve immediately.
- Enjoy this taste of Jerusalem!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
141g
Fat
54g
Carbs
21g
