Boston Lettuce and Spinach Salad

When I buy spinach to use in a soup or other recipe I always have a lot left in the fridge due to the way spinach is packaged and sold. Rather than allow those lovely baby spinach leaves to wilt and wither away I make this delicate flavourful salad by pairing my spinach leafs with buttery boston lettuce leafs. Due to the softness of the leafs, this salad does not keep well in the fridge and should be eaten soon after it is made.


BOSTON LETTUCE AND SPINACH SALAD

Ingredients

  • 2 heads of boston lettuce
  • 1 package (or less...) of baby spinach
  • 1 pint of grape tomatoes, sliced lengthwise
  • 1 large red onion, caramelized
  • 1/4 cup of shaved hard parmesan cheese


Dressing

  • ¼ cup (60 mL) canola oil
  • ¼ cup (60 mL) apple cider vinegar
  • 2 tsp (10 mL) Dijon mustard
  • 1 tbsp (15 mL) maple syrup
  • ½ tsp (2.5 mL) garlic powder
  • ¼ tsp (1 mL) salt
  • ¼ tsp (1 mL) freshly ground black pepper

Instructions

Using a big stainless steel bowl, tear the boston lettuce leafs into the size you prefer. Add the baby spinach leaves, sliced tomatoes and red onion. Just before serving, toss the salad with the dressing and then sprinkle the shaved parmesan cheese overtop. 

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