Spinach Salad Recipe

Spinach: Fresh and washed, this leafy green is the base of the salad.

Cherry tomatoes: Halved for a burst of sweetness and color.

Red onion: Thinly sliced to add a sharp, tangy flavor.

Feta cheese: Crumbled on top for a creamy, salty contrast.

Olive oil: Forms the base of the dressing, adding richness.

Balsamic vinegar: Provides a tangy, slightly sweet flavor to the dressing.

Honey: Adds a touch of sweetness to balance the dressing.

Salt: Enhances the overall flavor of the salad.

Pepper: Adds a bit of heat and depth to the dressing.

When preparing the spinach for this salad, make sure it is thoroughly washed and dried. Excess moisture can dilute the dressing and make the salad soggy. Use a salad spinner to remove as much water as possible. For the red onion, soak the slices in cold water for about 10 minutes before adding them to the salad. This will mellow out their sharpness and make them more palatable. When whisking the dressing, ensure the honey is fully dissolved in the olive oil and balsamic vinegar to create a smooth, well-emulsified mixture.

• fresh spinach - Substitute with kale: Kale has a similar texture and nutritional profile, making it a great alternative.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and size, providing a comparable flavor and texture.

• red onion - Substitute with shallots: Shallots offer a milder taste and can be used similarly in salads.

• feta cheese - Substitute with goat cheese: Goat cheese has a similar crumbly texture and tangy flavor, making it a good alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and neutral flavor, suitable for dressings.

• balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar provides a similar acidity and depth of flavor, making it a good substitute.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and can be used in dressings.

• salt - Substitute with sea salt: Sea salt has a similar flavor profile and can be used in the same quantity.

• pepper - Substitute with white pepper: White pepper provides a similar heat and can be used to maintain the seasoning balance.

• To keep your spinach salad fresh and crisp, store it in an airtight container. Place a paper towel on top of the salad before sealing the container to absorb any excess moisture. This helps prevent the spinach from becoming soggy.

• If you've already added the dressing, it's best to consume the salad within a day. The olive oil and balsamic vinegar dressing can make the spinach wilt faster. For longer storage, keep the dressing separate and add it just before serving.

• For meal prep, you can store the undressed salad components in separate containers. Keep the spinach in one container, the cherry tomatoes and red onion in another, and the feta cheese in a small airtight container. This way, you can mix them together when you're ready to eat, ensuring maximum freshness.

• Freezing spinach salad is not recommended as the texture of the spinach and cherry tomatoes will degrade upon thawing, resulting in a mushy and unappetizing salad. However, you can freeze the dressing separately if you have made extra. Pour it into an ice cube tray, freeze, and then transfer the cubes to a freezer bag. Thaw the cubes as needed for future salads.

• If you have leftover spinach that you don't want to waste, consider blanching it briefly in boiling water, then plunging it into ice water to stop the cooking process. Once dried, you can freeze the spinach for use in other recipes like soups or smoothies.

• If you must reheat the spinach salad, consider separating the spinach leaves from the other ingredients. Spinach tends to wilt and lose its vibrant texture when heated.
• Gently warm the cherry tomatoes and red onion in a skillet over low heat for a few minutes. This will soften them slightly without making them mushy.
• For the feta cheese, it's best to add it fresh after reheating the other components. If you prefer it warm, you can briefly warm it in the skillet with the other ingredients.
• Reassemble the salad by placing the spinach in a bowl, adding the warmed cherry tomatoes and red onion, and topping with the feta cheese.
• Drizzle the dressing over the salad just before serving to maintain the best texture and flavor. If the dressing has solidified, you can warm it slightly in the microwave or on the stovetop before pouring it over the salad.

• Large mixing bowl: To combine the spinach, cherry tomatoes, and red onion.

• Small bowl: For whisking together the olive oil, balsamic vinegar, honey, salt, and pepper.

• Whisk: To thoroughly mix the dressing ingredients.

• Salad tongs: To toss the salad and ensure the dressing is evenly distributed.

• Measuring cups: To measure out the spinach, cherry tomatoes, and feta cheese.

• Measuring spoons: To measure the olive oil, balsamic vinegar, honey, salt, and pepper.

• Salad spinner: To wash and dry the fresh spinach effectively.

• Knife: To halve the cherry tomatoes and thinly slice the red onion.

• Cutting board: To provide a safe surface for cutting the vegetables.

• Serving bowl: To present the salad attractively before serving.

Pre-wash and dry spinach: Buy pre-washed and dried spinach to save time on preparation.

Use pre-crumbled feta: Purchase pre-crumbled feta cheese to avoid the hassle of crumbling it yourself.

Pre-slice onions: Opt for pre-sliced red onions available in the produce section.

Ready-made dressing: Use a store-bought balsamic vinaigrette to skip making the dressing from scratch.

Cherry tomatoes: Buy pre-halved cherry tomatoes to save time on cutting.

Batch prep: Prepare larger quantities of the salad and dressing to use throughout the week.