Spinach salad with walnut dressing
This Spinach Salad with Walnut Dressing features fresh spinach combined with toasted walnuts and sun-dried tomatoes, dressed in a simple olive oil and vinegar blend. It's a quick and nutritious option for a light meal or side dish.
Cook time 5 min
Prep time 20 min
Ingredients:
1/3 cup walnuts2 tbsp olive oil
1 tbsp vinegar
salt & pepper to taste
4 cups spinach
1 cup sun-dried tomatoes
1/2 cup grated parmesan cheese
This Spinach Salad with Walnut Dressing is a delicious and nutritious option for a light meal or as a side dish. Combining fresh spinach with walnut dressing, this salad offers a delightful mix of textures and tastes. It's quick to prepare and perfect for any occasion.
Instructions:
- Toast the walnuts in a dry skillet over medium heat for about 3-5 minutes, stirring frequently until they are golden and fragrant. Be careful not to burn them.
- Allow the toasted walnuts to cool slightly, then roughly chop them.
- In a small bowl, whisk together the olive oil and vinegar. Season with salt and pepper to taste.
- Stir in the chopped walnuts to complete the dressing. Set aside.
- Wash and dry the spinach thoroughly. Place the spinach in a large salad bowl.
- Roughly chop the sun-dried tomatoes, if they are not already chopped. Add them to the bowl with the spinach.
- Drizzle the walnut dressing over the spinach and sun-dried tomatoes. Toss gently to ensure the dressing is evenly distributed.
- Sprinkle the grated parmesan cheese over the top of the salad.
- Divide the salad into serving bowls or plates.
- Optionally, you can season with a bit more salt and pepper if desired.
- Serve immediately and enjoy!
This Spinach Salad with Walnut Dressing is sure to be a hit, whether you serve it as a starter or a main course. With its combination of crunchy walnuts and fresh spinach, it's both healthy and satisfying. Enjoy!
Spinach salad with walnut dressing FAQ:
The Spinach Salad is best enjoyed fresh but can be stored in the fridge for up to 2 days. Keep the dressing separate until ready to serve to maintain the texture of the spinach.
If you're allergic to walnuts, you can use pecans or almonds as substitutes. These nuts will provide a similar crunch and flavor profile.
Toast the walnuts over medium heat for about 3-5 minutes, stirring frequently. They should be golden brown and fragrant, but keep a close eye to avoid burning.
Yes, to make the salad vegan, simply omit the parmesan cheese or substitute it with a vegan cheese alternative. The walnut dressing is already dairy-free.
A large salad bowl that can hold at least 8 cups is ideal for tossing the spinach and other ingredients without making a mess.
Cooking Tips:
- Toast the walnuts before using to enhance their flavor and add a bit of extra crunch.
- Add the sun-dried tomatoes towards the end to preserve their texture and flavor.
- Feel free to add other fresh vegetables like sliced cucumbers or cherry tomatoes to give the salad more variety.
- Use high-quality olive oil and vinegar to elevate the overall taste of the dressing.
Nutrition Facts
4 ServingsCalories 270kcal
Protein 12g
Carbohydrates 27g
Fiber 6g
Sugar 15g
Fat 24g
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