Baby Spinach Salad with Dates and Almonds
 
 
Basically the best salad of all time, this baby spinach salad with dates and almonds has homemade sumac-crusted pita chips, crunchy almonds, and a light lemon vinaigrette. It's sweet, salty, savory, and spicy!
Yield: 4-6 servings
Ingredients
  • 1 tbsp white wine vinegar
  • ½ medium red onion, thinly sliced
  • 3.5 oz pitted Medjool dates, thinly sliced
  • salt, to taste
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil, divided
  • 2-3 small pitas (3.5 oz or 100g worth), cut or torn into 1-inch pieces
  • ½ cup sliced almonds
  • 2 tsp sumac
  • ½ tsp red pepper flakes
  • 5 oz baby spinach
  • 2 tbsp fresh lemon juice
Instructions
  1. In a small bowl, toss the white wine vinegar with the red onion slices and dates.Add in a pinch of salt and toss to combine. Let sit for at least 20 minutes, then drain the vinegar and set aside.
  2. Meanwhile, heat the butter and 1 tbsp olive oil in a large skillet. Add the pita and almonds to the pan and saute until the pitas are crispy and almonds are golden, about 8 minutes. Remove from the heat and stir in the sumac, red pepper flakes, and ¼ tsp salt. Set aside to cool.
  3. When ready to eat, toss the spinach with the date-onion mixture, the pita-almond mixture, the remaining tablespoon of olive oil, the lemon juice, and another pinch of salt. Serve immediately.
Notes
Recipe from Jerusalem
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2019/05/baby-spinach-salad-with-dates-and-almonds.html