Spinach, Pine Nut, Cranberry, and Feta Salad with a White Balsamic Vinaigrette
Course Sides
Cuisine American
Prep Time 10 minutesminutes
Servings 4
Author Pam - For the Love of Cooking
Ingredients
White Balsamic Vinaigrette:
¼cupwhite balsamic vinegar
2tbspolive oil
2 tbspvegetable oil
1clove of garlic, minced
Honey, to taste
Sea salt and freshly cracked pepper, to taste
Spinach Salad:
4cups baby spinach
2tbsptoasted pine nuts
¼red onion, slicedSide Note: If the onion is too strong, soak the slices in ice water for a few minutes
1-2tbspdried cranberries, to taste
Feta cheese crumbles
Freshly cracked black pepper, to taste
Instructions
White Balsamic Vinaigrette:
Make the white balsamic vinaigrette by combining the white balsamic vinegar, olive oil, vegetable oil, minced garlic, and honey together in a dish then season with sea salt and freshly cracked pepper, to taste. Whisk until well combined; set aside to allow flavors to mingle.
Side Note: We like a tangy vinaigrette. Use less vinegar if you prefer a less tangy vinaigrette.
Spinach Salad:
Place the spinach in a bowl then add the toasted pine nuts, red onion, and dried cranberries.
Whisk the vinaigrette really well then drizzle a bit on the salad, to taste.
Toss the salad with tongs until evenly coated in the vinaigrette then top with feta cheese crumbles and freshly cracked black pepper. Serve immediately. Enjoy.