Spinach Salad with Caramelized Onions, Dates, and Feta + Balsamic Vinaigrette
Apr 05, 2013 in spinach salad with caramelized onions, medjool dates, and feta, healthy, balsamic vinaigrette, skinny luscious, dates, spa, palm desert, lunch. Read the original on: Malibu Kitchen
The perfect start to a springtime lunch, this salad really satisfies your taste buds. Try topping with grilled chicken or salmon for a full meal. You are going to love the melody of flavors that this salad delivers from the caramelized onions, feta, and dates. This is my perfect springtime salad.
Every spring, my hubby takes me to Palm Desert, and every time we stay at the same hotel and order the oasis spa salad while laying out by the pool. We love going to Palm Desert to spend time together, but I know that we are always anxious to eat that oasis spa salad. Last weekend was our first trip this spring, and yes we had the salad, two days in a row! I decided to recreate the salad today for lunch. The results were spot on. This salad is so healthy and really simple to make, and the flavors are so refreshing and unique.
I believe that it is important for your relationship to have special getaways together as a couple, even if for only a weekend night. Â Palm Desert is only about a 3 hour drive from where we live. Â It can be so cloudy and gloomy at home, but a gorgeous sunny and hot day in Palm Desert. I just love those springtime weekends and am ready for another. Â In the meantime, I can enjoy this salad at home.
Spinach Salad with Caramelized Onions, Dates, and Feta + Balsamic VinaigretteÂ
Serves 6
For the caramelized onions
1-tablespoon canola oil
3 yellow onions, thinly sliced
Heat the canola oil in a large skillet over low heat. Add the sliced onions and cook for 30 minutes, stirring often, until they are soft and brown. Let cool, and then store in a lidded container in the refrigerator for up to 3 days.
For the balsamic vinaigrette
¼ cup balsamic vinegar
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
2/3 cup extra-virgin olive oil
Put the vinegar, salt, and pepper in a food processor or blender. Pulse to combine the ingredients. With the machine running, slowly drizzle in the oil and blend until the dressing is emulsified. Pour into a lidded container and refrigerate until ready to use. Shake well before using.
For the salad
8 cups baby spinach leaves
1 cup Feta, crumbled
10 medjool dates, chopped
Caramelized onions
Balsamic vinaigrette
In a salad bowl, combine the spinach, feta, and dates, and toss well. Add several tablespoons of the balsamic vinaigrette and toss, adding more vinaigrette as necessary. Divide among salad plates and top with the caramelized onions before serving.
Nutrition Facts       Â
Serving Size 207 g       Â
       Â
Amount Per Serving       Â
Calories 370
Serving Size 207 g       Â
       Â
Amount Per Serving       Â
Calories 370
Calories from Fat 272Â Â Â Â Â Â Â Â
% Daily Value*Â Â Â Â Â Â Â Â
Total Fat 30.2g        Â
Saturated Fat 7.1g
Trans Fat 0.0g       Â
Cholesterol 22mg        Â
Sodium 408mg       Â
Total Carbohydrates 22.0g       Â
Dietary Fiber 2.5g       Â
Sugars 3.4g       Â
Protein 5.7g       Â
       Â
Vitamin A 77%•Vitamin C 28%Calcium 16%•Iron 7%       Â
Nutrition Grade BÂ Â Â Â Â Â Â Â
* Based on a 2000 calorie diet
% Daily Value*Â Â Â Â Â Â Â Â
Total Fat 30.2g        Â
Saturated Fat 7.1g
Trans Fat 0.0g       Â
Cholesterol 22mg        Â
Sodium 408mg       Â
Total Carbohydrates 22.0g       Â
Dietary Fiber 2.5g       Â
Sugars 3.4g       Â
Protein 5.7g       Â
       Â
Vitamin A 77%•Vitamin C 28%Calcium 16%•Iron 7%       Â
Nutrition Grade BÂ Â Â Â Â Â Â Â
* Based on a 2000 calorie diet
Read the original on: Malibu Kitchen
Malibu Kitchen, Dori Grasska
Welcome! I'm Dori and reside in beautiful Malibu, CA. My favorite place is in my kitchen where I enjoy cooking healthy, organic, and simple dishes for my family, friends, and sometimes our 3 dogs.
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