| Prep: 15 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 187 | 12g | 1.8g | 16g |
| sugars | fibre | protein | salt |
| 10g | 3g | 6g | 0.45g |
Oh, the Spinach and Dulse Salad, a love letter to the natural bounty we are lucky enough to enjoy. While my heart will always be tied to the robust flavours of Montana – venison steaks sizzling over an open flame, bison burgers that melt in your mouth, and huckleberry pies with a crust as flaky as a snowflake – I find a deep satisfaction in a well-crafted salad. As vibrant as a meadow in spring, this recipe brings together a medley of fresh ingredients that shine individually and harmonize tastefully.
The base for this recipe is fresh spinach. Spinach, my nod to the hearty greens common in both rancher’s meals and traditional Native American dishes, forms the foundation of this salad. It’s high in nutrients and low in calories, a leafy green superfood that really packs a punch.
A seaside twist to a landlocked classic
Seeing the title, Spinach and Dulse salad, you’re probably wondering about the dulse. Dulse is a type of seaweed, and yes, you heard it right, seaweed. While it may initially seem alien to the Montana landscape, dulse adds a unique umami flavor while also being an excellent source of minerals and vitamins. This nutritious red seaweed has a pleasantly chewy texture and helps to break the green monotony with its deep burgundy shade.
Indeed, one of the reasons why I adore this recipe is its versatility. Depending on the season or your own preference, you can mix up the fresh fruits. A crisp apple adds a refreshing crunch, whereas strawberries or pears lend a natural sweetness. The cherry tomatoes burst with juicy goodness and the toasted almonds pack a satisfying crunch – a tiny reminder of Montana’s penchant for nuts and seeds. Finally, the slivers of red onion give this salad the spicy notes that complete the flavor symphony.
Dress it up!
The dressing, a simple vinaigrette, encapsulates the philosophy of this recipe – it’s all about enhancing nature’s flavor, not overpowering it. Honey, apple cider vinegar, extra virgin olive oil, Dijon mustard, finished off with a sprinkle of salt and pepper – it’s simple, but the balance is heavenly. I recommend making this dressing at home. It’s fiercely flavorful and makes a lovely dressing for other salads.
The Spinach and Dulse Salad can be an accompanying side dish or a meal in itself when you’re after something light yet hearty. I love pairing this salad with grilled bison steaks, the rich meaty flavours contrast well with the fresh salad. This salad is akin to the salads you would see in Californian restaurants, interpreting locally grown produce creatively. But Montana’s twist makes the Spinach and Dulse Salad uniquely special.
I hope you find the same joy and satisfaction in this recipe as I do – creating a salad as diverse as a western landscape.
What You’ll Need
- 6 cups of fresh spinach
- 1 cup of dulse seaweed, rinsed and chopped
- 2 cups of diced fresh fruit (such as apples, strawberries, or pears)
- 1 cup of cherry tomatoes, halved
- 1/2 cup of toasted almonds, sliced
- 1/4 cup of red onion, thinly sliced
- For Dressing:
- 1/4 cup of extra virgin olive oil
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of honey
- 1 teaspoon of Dijon mustard
- Salt and pepper to taste
Method
Step One
Firstly, prepare your fresh ingredients. Rinse the spinach leaves under cold water, then pat dry with a clean kitchen towel. Rinse the dulse seaweed well to remove any possible grit or sand, then chop it into bite size pieces. Dice your choice of fresh fruit and slice the cherry tomatoes in half. Toast the sliced almonds until they’re golden brown in color, then set them aside. Slice a red onion thinly.
Step Two
In a large mixing bowl, combine the spinach leaves, chopped dulse, diced fruit, cherry tomatoes, toasted almonds, and sliced red onion. Toss them all together until well mixed.
Step Three
To prepare the dressing, get a separate small bowl. Pour in the extra virgin olive oil, apple cider vinegar, honey, and Dijon mustard. Season with salt and pepper to your preference. Whisk everything together until the dressing is fully combined.
Step Four
Drizzle the dressing over the mixed salad in the large bowl. Toss the salad gently so that all the ingredients are coated well with the dressing. Adjust the seasoning if needed.
Step Five
Let the salad sit for a couple of minutes so the flavors can meld, then serve it immediately. Enjoy your refreshing Spinach and Dulse Salad!
