These days the only way I’ll take my spinach is in a glass, either as part of a smoothie or juice blend. Then I ran across this salad recipe in bon appetit. Now I’m reconsidering and might even be motivated to have a little dinner party. (If you’ve been gone for a while I’m single and on some sort of cooking strike.)
Spinach Salad with Crispy Onions and Dates
- 1 bunch Fresh spinach
- bag of dates
- 3/4 cup vegetable oil
- 1/4 lime juice
- 1 tsp finely grated lime zest
- 4 shallots, thinly sliced
- salt and pepper
- Blend 2 pitted dates, 1/3 cup veggie oil, 1 tsp lime zest, 1/4 cup lime juice in a blender until smooth. Season with salt and pepper.
- Heat 1/4 cup veggie oil in a sauce pan over medium high heat and sautee shallots until crispy. About 5-7 min. Remove from pan and place on a paper towel.
- Chop 3/4 cup of dates.
- Toss it together!