Ingredients and Weight:
- Fresh baby spinach: 1 pound (454 grams)
- Fresh blueberries: 1 pound (454 grams)
- Sliced almonds: 1/2 cup (56 grams)
- Dried cranberries: 1/2 cup (60 grams)
- Feta cheese (optional): 1/2 cup (57 grams)
Dressing:
* Olive oil: 1/4 cup (60 milliliters)
* Balsamic vinegar: 2 tablespoons (30 milliliters)
* Honey: 1 tablespoon (15 milliliters)
* Dijon mustard: 1 teaspoon (5 grams)
* Salt and pepper to taste
Preparation Time:
10 minutes
Cooking Time:
N/A
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Rinse the baby spinach and pat it dry.
- In a large bowl, combine the spinach, blueberries, almonds, and cranberries. Toss to combine.
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper.
- Pour the dressing over the salad and toss well.
- Top with feta cheese, if desired.
Nutritional Information:
- Calories: 250 per serving
- Fat: 15 grams
- Carbohydrates: 25 grams
- Protein: 10 grams
- Fiber: 5 grams
Dish Characteristics:
- Fresh and vibrant with a sweet and tangy flavor.
- Rich in antioxidants and vitamins.
- Perfect for a light lunch or side salad.
User Comments:
- "This salad is so refreshing and delicious. I love the combination of sweet blueberries and tangy balsamic vinegar."
- "I'm not usually a fan of spinach salads, but this one is a game-changer. It's so flavorful and satisfying."
- "I made this salad for a party and it was a huge hit. Everyone raved about it."
Special Precautions and Tips:
- Use high-quality olive oil and balsamic vinegar for the best flavor.
- If you don't have feta cheese, you can substitute with goat cheese or Parmesan cheese.
- To make the salad more filling, add grilled chicken or salmon.
- Store the salad in an airtight container in the refrigerator for up to 3 days.
