I love dark green leafy salads because they are healthy, light, and so delicious. This salad is really easy and fast to make. Chopped or torn spinach and arugula, halved grape tomatoes, and sliced fennel are tossed with balsamic vinaigrette and topped with feta cheese, caramelized walnuts or pecans, and crispy fried onion pieces. Yum… that just makes me hungry!
Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
- Step 1
For the caramelized nuts, add the brown sugar, maple syrup, and butter to a skillet.
- Step 2
Cook over medium heat until the sugar dissolves and the mixture becomes bubbly.
- Step 3
Add the chopped walnuts or pecans and stir until evenly coated.
- Step 4
Continue cooking for 5 to 7 minutes, then transfer the nuts to foil, wax paper, or parchment paper and let them cool completely.
- Step 5
For the balsamic vinaigrette, whisk the balsamic vinegar, red wine vinegar, honey or sugar, salt, and freshly ground pepper together.
- Step 6
Slowly add the olive oil while whisking until the dressing is well blended.
- Step 7
Place the spinach, arugula, sliced fennel, and halved grape tomatoes in a large salad bowl.
- Step 8
Add enough balsamic vinaigrette to lightly coat the salad and toss gently to combine.
- Step 9
Top with feta or blue cheese, fried onion pieces, and the cooled caramelized walnuts or pecans.
- Step 10
Serve immediately.
- Calories:470 kcal24%
- Protein:8 g16%
- Carbohydrates:29 g11%
- Sugar:15 g30%
- Salt:0.8 g13%
- Energy:1967 kJ24%
- Fat:37 g53%
