Here’s a unique spinach salad recipe featuring a flavored olive oil and balsamic vinegar from Oliva di Vita:
**Ingredients:**
For the Salad:
– 6 cups fresh baby spinach leaves
– 1 cup strawberries, sliced
– 1/2 cup crumbled feta cheese
– 1/4 cup candied pecans, roughly chopped
– 1/4 cup red onion, thinly sliced
– 1/4 cup dried cranberries
For the Dressing:
– 1/4 cup Oliva di Vita’s **Tuscan Herb-Infused Olive Oil**
– 2 tablespoons Oliva di Vita’s **Pomegranate Balsamic Vinegar**
– 1 tablespoon honey
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
**Instructions:**
1. **Prepare the Dressing:**
– In a small bowl, whisk together the **Tuscan Herb-Infused Olive Oil**, **Pomegranate Balsamic Vinegar**, honey, Dijon mustard, and a pinch of salt and pepper. Set aside.
2. **Toast the Pecans:**
– Place the candied pecans in a dry skillet over medium heat. Toast them for 2-3 minutes, or until they become fragrant and slightly caramelized. Remove from heat and let them cool.
3. **Assemble the Salad:**
– In a large salad bowl, add the fresh baby spinach leaves as the base.
– Arrange the sliced strawberries, crumbled feta cheese, red onion slices, dried cranberries, and toasted candied pecans on top of the spinach leaves.
4. **Drizzle with Dressing:**
– Drizzle the prepared olive oil and balsamic vinegar dressing over the spinach salad.
5. **Toss and Serve:**
– Gently toss the spinach salad to ensure that all the ingredients are coated with the delicious dressing.
6. **Enjoy:**
– Serve your unique spinach salad immediately as a delightful appetizer or side dish.
The combination of the Oliva di Vita Tuscan Herb-Infused Olive Oil and Pomegranate Balsamic Vinegar adds a burst of flavor to this salad, creating a delightful blend of savory and sweet notes. The strawberries, feta cheese, candied pecans, and dried cranberries provide a variety of textures and flavors that complement the dressing perfectly. This salad is not only delicious but also visually appealing, making it a great addition to any meal or special occasion.