Summer spinach salad

    15 min

    This is a lovely spinach and feta salad with an easy, delicious apple and balsamic dressing. All my friends who eat it ask about the recipe. It's not only a real favourite; it's really easy. These quantities serve four for a good side salad or two for a main meal with some nice, crunchy bread and butter.

    Bretagne, France
    1 person made this

    Serves: 4 

    • For the salad
    • 340g bag baby spinach
    • 1 pack feta cheese, cut into small cubes
    • 1 red or rose onion, thinly sliced in rings
    • 2 tablespoons dried cranberries
    • 8 chopped walnuts or hazelnuts
    • For the dressing
    • 150ml apple juice
    • 3 tablespoons balsamic vinegar
    • 1 tablespoon mustard (not English, it's too strong)
    • 1/2 teaspoon sugar
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper

    Prep:15min  ›  Ready in:15min 

    1. Put all of the salad ingredients in a serving bowl, cover with cling film and keep in the fridge until needed. Overnight is no problem but take out 20 minutes before tossing and serving.
    2. Put all of the dressing ingredients into a clean jam jar and shake for a minute then store in the fridge until needed.
    3. I usually serve the dressing separately in a serving jug so that friends can pour on as much as they want to the tossed salad. Any left over dressing can be stored in the fridge for up to 1 week.

    Cook's notes

    If you are tempted to add fresh tomatoes do this just before serving and make sure they have been de-seeded and chopped really small. This is also a great filling for pitta bread.

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