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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Vicki's Viennese Baby Spinach Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions