Baby Spinach Salad with Dates and Almonds
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 tbsp white wine vinegar
  • 1 small red onion, thinly sliced
  • 7-8 pitted Medjool dates, sliced lengthwise
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 2 whole wheat pitas, torn into small pieces
  • ½ cup whole unsalted almonds, chopped
  • 2 tsp sumac, optional
  • ¾ tsp chile flakes
  • 5 oz baby spinach leaves
  • 2 tbsp freshly squeezed lemon juice
  • salt
Instructions
  1. Place the vinegar, onion and dates in a small bowl, add a pinch of salt and mix well with your hands. Allow it to sit for 20 minutes, then drain any residual vinegar and discard.
  2. Meanwhile, heat the butter and 1 tbsp olive oil, in a medium sized frying pan over medium heat. Add the pita and cook for 5-6 minutes, stirring constantly until the pita is crunchy and golden brown. Remove from the heat and stir in the sumac, chile flakes and ¼ teaspoon of salt. Allow to cool.
  3. Once ready to serve, toss the spinach leaves and pita mix in a large bowl. Add the dates and red onion, the remaining olive oil, lemon juice, and another pinch of salt. Serve immediately.
Recipe by Cooks and Kid at https://cooksandkid.com/baby-spinach-salad/