Description
This is a great spinach salad. Every ingredient is important and if you have never had za’atar you will love it!
Ingredients
1 T white wine vinegar
1/2 medium red onion, thinly sliced
3 1/2 oz chopped or quartered dried Medjool dates, or currants, or raisins or dried apricots
2 T butter
2T olive oil
2 slices pita or I used Italian artisan whole wheat bread cut into bite sized pieces
1/2 c sliced almonds
2 t za’atar or sumac
1/2 t chili flakes
About 4 c of baby spinach
2 T freshly squeezed lemon juice
Salt
Instructions
Put the vinegar, onion and dates in a small bowl. Add a pinch of salt and mix well. Leave to marinate for at least 20 minutes.
Heat butter and 1/2 the olive oil in a medium frying pan over medium heat. Add the pita or bread and cook for up to 10 minutes, until bread is gold and crispy. Add sliced almonds at end of cooking time to brown them, just a bit. Remove from heat and mix in the za’atar, chili flakes, and 1/4 t salt. Set aside to cool.
Toss spinach leaves with the bread mixture in a large salad bowl. Add dates and red onion mixture, the remaining olive oil, the lemon juice, and another pinch of salt. Taste for seasoning. Serve and Enjoy!
