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Tangy Spinach Salad

I have an affinity for “lemony” dishes, and if you do as well,  you’ll appreciate this salad for its simplicity and how filling it is since spinach is dense. If your palate leans less toward the sour or tart, feel free to add honey or agave to the vinaigrette – less than ½ a teaspoon and work your way up according to your taste buds.

Spinach, about 1/2 a pound (a large pre-packed “bucket” of spinach salad is one pound)

Sumac, 1 teaspoon

Lemon, 1/2 juiced

Red Onion, anywhere from 1/4 to 1/2, thin long slices

Jenin or Nabali extra virgin olive oil, 4 tablespoons

*honey or agave optional

Prep dry spinach in a bowl. Add sumac. Very thinly slice the red onion and add to bowl. Toss in lemon and olive oil, or mix using your hands – if you prefer, use disposable cooking gloves – to proportionally cover all the leaves.

Serve immediately, or chill in the refrigerator for 20-30 minutes before serving. This allows the onions to marinade in the lemon, giving them a slightly pickled quality.

Enjoy as a light, satisfying lunch –  you can even top with pre-made maftoul or freekeh! Or, serve alongside a steak or fish dinner.

There’s always room to play with ingredients according to your palate and what you know your friends and family are most likely to enjoy, especially with simple five-ingredients-or-less recipes like this one.

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