| Prep: 20 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 348 | 22g | 3g | 32g |
| sugars | fibre | protein | salt |
| 18g | 6g | 9g | 0.25g |
Sitting at the crossroads of my Montana upbringing and my insatiable appetite for new flavors, the Spinach Salad with Torpedo Onions recipe quickly became one of my favorites. What’s not to love? It’s a bountiful blend of earthy spinach, sharp torpedo onions, sweet oranges and zesty lemon juice, rounded out by the delightful crunch of toasted almonds. And let’s not forget about the special kick provided by the Dijon mustard, which accents the overall taste. This salad is a vibrant symphony for your senses, brimming with bold, unique flavors that are as satisfying as they’re surprising.
Health Benefits
But this Spinach Salad with Torpedo Onions isn’t just about its unforgettable flavor—it also packs a medley of health benefits. Spinach is renowned for its rich iron content and abundance of vitamins A, C, and K, along with the torpedo onions that are a great source of antioxidants and beneficial for heart health. Oranges, abundant in Vitamin C, keep your immune system strong, while almonds, bursting with healthy fats and proteins, keep you blown away with beneficial nutrients. Consider the dressing: extra virgin olive oil and fresh lemon juice add a heart-healthy and digestion-friendly tang while honey lends a naturally sweet touch.
Pairings and Dish Inspiration
Given the robustness and versatility of this salad, it pairs well with meat dishes, especially those that are a nod to my native Montana—think Bison burgers or venison steaks. Furthermore, the Spinach Salad with Torpedo Onions fits right into a more casual setting; it’s a show-stopping side dish for any summer BBQ or picnic.
And if you’re in the mood to experiment, try tossing some raisins or dried cranberries into the salad for an additional burst of sweetness. Much like my hybrid Bison burger, combining traditional rancher’s ingredients with touches of Native American cuisine, this salad too can be tweaked to suit your own unique palate.
To wrap up, this recipe truly encapsulates my love for exploring new flavors while still honoring the memory of my Montana upbringing. Its dynamic blend of taste and texture will keep you coming back for more. Trust me, once you’ve tasted the Spinach Salad with Torpedo Onions, it’ll become an all-time favorite too.
Happy cooking!
What You’ll Need
- 12 cups fresh spinach
- 2 torpedo onions, thinly sliced
- 3 large oranges, peeled and sectioned
- 1 cup toasted almonds, coarsely chopped
- 1 cup dried cranberries or raisins
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- Salt and fresh ground pepper to taste
Method
Step One
Start by washing your spinach thoroughly under cold water. After washing, blot the spinach dry using some clean kitchen towels or a salad spinner. Place the cleaned spinach in a large salad bowl.
Step Two
Next, take your torpedo onions and thinly slice them. Add these sliced onions to the bowl of spinach.
Step Three
Peel your oranges and section them. Add these orange sections to the spinach and onion mix in the salad bowl.
Step Four
Take your toasted, coarsely chopped almonds and sprinkle them over the salad. Do the same with the dried cranberries or raisins.
Step Five
Now it’s time to prepare the dressing. In a separate bowl, combine the extra virgin olive oil, fresh lemon juice, honey, and Dijon mustard. Whisk everything together until well combined.
Step Six
Season the dressing to taste with salt and fresh ground pepper.
Step Seven
Drizzle the dressing over the salad. Toss everything together gently until the salad ingredients are well coated in the dressing.
Step Eight
Your Spinach Salad with Torpedo Onions is now ready to serve. Enjoy it as a healthy and refreshing appetizer or side dish.
