Combine bright green spinach with a flavorful dressing, tons of za'atar and even some sweet dates, for a unique salad with an Israeli twist.
I love to serve this salad with my Sweet Noodle Kugel.
Ingredients
Servings 8
- 3 tablespoons white wine vinegar
- 1 medium red onion thinly sliced
- ¾ cup chopped dates or other dried fruit
- ½ teaspoon salt
- 4 tablespoons unsalted butter ½ stick
- 2 tablespoons olive oil plus more for seasoning
- 1 cup bite-size pieces artisanal Italian whole wheat bread or challah
- 1 cup sliced almonds
- 4 teaspoons za’atar
- 1 teaspoon red pepper flakes
- 8 cups baby spinach
- ¼ cup lemon juice as needed
Nutritional Facts
Nutrition Facts
Spinach Salad with Za’atar, Sumac, and Dates
Amount per Serving
Calories
279
% Daily Value*
Fat
16
g
25
%
Saturated Fat
5
g
31
%
Trans Fat
0.2
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
8
g
Cholesterol
15
mg
5
%
Sodium
353
mg
15
%
Potassium
457
mg
13
%
Carbohydrates
29
g
10
%
Fiber
6
g
25
%
Sugar
11
g
12
%
Protein
8
g
16
%
Vitamin A
3084
IU
62
%
Vitamin C
13
mg
16
%
Calcium
130
mg
13
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Combine the vinegar, onion, and dates in a small bowl. Add a pinch of salt and let marinate for at least 20 minutes.
- Meanwhile, in a medium skillet, melt the butter and olive oil together over medium heat. Add the bread and cook until golden and crispy, 8–10 minutes. Add the almonds at the end of the cooking time to toast them a little. Remove the mixture from the heat and mix in the za’atar, red pepper flakes, and ½ teaspoon salt. Set aside to cool.
- In a large bowl, toss the spinach with the bread mixture. Add the date and red onion mixture, tossing to combine. Drizzle with the lemon juice. Taste the salad and add more olive oil, lemon juice, and/or salt if needed.
