10-Minute Spinach Salad with Tangy Red Wine Vinaigrette
User Reviews
5
10-Minute Spinach Salad with Tangy Red Wine Vinaigrette
Description
The 10-Minute Spinach Salad with Tangy Red Wine Vinaigrette combines tender baby spinach leaves with the sweetness of sliced dried dates and the crumbly sharpness of blue cheese. Chopped pecans contribute a satisfying crunch, and thinly sliced shallots add a mild onion flavor. The dressing blends red wine vinegar, Dijon mustard, garlic, and mustard seeds with extra virgin olive oil, offering a bright, piquant dressing to complement the salad ingredients. Tossing the salad right before serving ensures the spinach remains fresh and crisp.
The vinaigrette's balance of acidity, garlic pungency, and mustard complexity brightens the dish, while the rich olive oil provides smoothness. The recipe's step to season the dressing to taste and add incrementally allows for control of flavor intensity. The salad is versatile for pairing with a variety of meals or enjoyed on its own as a light dish.
To store, keep the dressing separate and refrigerated, allowing the oil to return to room temperature before use, maintaining the proper pouring consistency. The dressing’s inclusion of garlic and mustard seed gives it a noticeable character without overwhelming the salad's fresh components.
Ingredients
Red Wine Vinaigrette
- ¼ cup red wine vinegar
- 2 Tablespoons Dijon mustard
- 1 ½ teaspoons mustard seed optional
- 2 garlic minced, cloves
- ¼ teaspoon salt to taste, fine sea salt
- ¼ teaspoon black pepper to taste, freshly ground
- ¾ cup extra virgin olive oil
Spinach Salad
- 5 ounces baby spinach
- ½ cup dried dates sliced
- ½ cup blue cheese crumbles
- ½ cup pecans or walnuts, chopped
- 1 medium shallot thinly sliced
Instructions
- Whisk together all ingredients except for the oil; then, while whisking, drizzle in the oil until combined. Alternatively, add all the ingredients to a jar and shake really well until emulsified. Be sure to taste test for salt levels.
- In a large bowl, toss together spinach, dates, blue cheese, pecan, shallot slices. Then toss with dressing, starting with only about half and adjusting as needed. Serve immediately.
Notes
- Store dressing in an airtight container in the refrigerator if not using immediately, then bring to room temperature before tossing with salad.
- Add vinaigrette gradually when dressing the salad to avoid overdressing the spinach.
- Check blue cheese packaging to ensure vegetarian and gluten-free suitability if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 586 kcal
% Daily Value*
| Calories | 586kcal | 29% |
| Carbohydrates | 19g | 6% |
| Protein | 7g | 14% |
| Fat | 56g | 86% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 37g | 185% |
| Cholesterol | 13mg | 4% |
| Sodium | 453mg | 19% |
| Potassium | 462mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
| Vitamin A | 3467IU | 69% |
| Vitamin C | 11mg | 12% |
| Calcium | 152mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
