Vicki's Viennese Baby Spinach Salad Recipe

Name: Vicki's Viennese Baby Spinach Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup (125 ml) balsamic vinegar; 1/2 cup (125 ml) extra virgin olive oil; 3 tbsp (45 ml) white wine vinegar; 8 cups (1900 ml) baby spinach; 2 Fuji apples, unpeeled, cored, thinly sliced; 6 oz (168 grm). Extra Old Canadian cheddar cheese, shaved; 1-1/2 cups (350 ml) pitted dates, sliced; 4 large shallots, minced; 1 cup (225 ml) caramelized walnuts; nonstick vegetable oil spray; 1/2 cup (125 ml) sugar; 2 tbsp (30 ml) balsamic vinegar; 1-1/2 cups (350 ml) walnuts

Servings: persons

1/2 cup (125 ml) balsamic vinegar
1/2 cup (125 ml) extra virgin olive oil
3 tbsp (45 ml) white wine vinegar
8 cups (1900 ml) baby spinach
2 Fuji apples, unpeeled, cored, thinly sliced
6 oz (168 grm). Extra Old Canadian cheddar cheese, shaved
1-1/2 cups (350 ml) pitted dates, sliced
4 large shallots, minced
1 cup (225 ml) caramelized walnuts
nonstick vegetable oil spray
1/2 cup (125 ml) sugar
2 tbsp (30 ml) balsamic vinegar
1-1/2 cups (350 ml) walnuts

1
Preheat oven to 325 degrees (175 C.).
2
Line heavy rimmed baking sheet with foil.
3
Spray foil with nonstick spray.
4
Combine sugar and vinegar in small saucepan.
5
Stir over medium heat until sugar dissolves, about 3 minutes.
6
Add nuts; toss to coat.
7
Transfer mixture to baking sheet.
8
Bake until nuts are deep brown and syrup thickens and coats nuts, stirring occasionally, about 10 minutes.
9
Cool completely on baking sheet.
10
Break nuts apart.
11
(Can be made 2 days ahead.
12
Store airtight at room temperature.)
13
Boil balsamic vinegar in small saucepan over medium-high heat until syrupy and reduced to 1/4 cup (60 ml), about 4 minutes.
14
Whisk oil and white wine vinegar in bowl.
15
Season with salt and pepper.
16
(Can be made 4 hours ahead.
17
Keep at room temperature.
18
Re-warm balsamic syrup before using.
19
Re-whisk vinaigrette before using.)
20
Toss arugula, apples, half of cheese, dates, walnuts, and shallots in large bowl with enough vinaigrette to coat.
21
Season salad with salt and pepper.
22
Plate the salad and drizzle balsamic syrup and sprinkle on remaining cheese.

936

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup (125 ml) balsamic vinegar, 1/2 cup (125 ml) extra virgin olive oil, 3 tbsp (45 ml) white wine vinegar, 8 cups (1900 ml) baby spinach, and more.

Yes, Vicki's Viennese Baby Spinach Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Vicki's Viennese Baby Spinach Salad

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