This Baby Spinach Salad with Bread, Almonds and Dates is absolutely full of flavour and texture, a fantastically simple side salad that really will become your new favourite. The sweetness of the dates is perfectly balanced with slightly pickled red onion and lemon juice. The bread and almonds then add a wonderfully nutty dimension, by frying them in Mellow Yellow Rapeseed Oil, not only does the bread become beautifully golden, it also gets crispy on the edges for extra texture in your salad. Use up stale bread in this recipe rather than throwing it away!
This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.
1 small red onion, thinly sliced
75g dried dates, pitted & quartered
1tbsp white wine vinegar
3tbsp Mellow Yellow Rapeseed Oil
75g stale bread, cut into 1cm cubes
50g skin-on almonds, roughly chopped
100g baby spinach
2tbsp lemon juice
Place your red onion and dates into a small bowl with the vinegar and a pinch of salt. Leave to marinade whilst preparing the rest of the salad.
In a frying pan, pour in half of the rapeseed oil and add your bread and almonds. Fry on a medium heat for around 5 minutes. Stir throughly to coat the bread and almonds in the oil, then stir occasionally until golden brown and toasted.
Place your baby spinach in a large serving bowl. Add your onion and date mixture, then the bread and almonds. Season generously with salt and freshly ground black pepper and drizzle over the lemon juice and the rest of your rapeseed oil.