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🥗 Spinach Salad with Toasted Almonds, Tomatoes, and Cheese

305 kcal · 30 min · 4 servings

Ingredients

• 100 g almond kernels (peeled)
• 150 g dried tomatoes (in oil)
• 600 g young spinach
• 2 tbsp nut oil
• 1 tbsp lemon juice
• 2 tbsp white balsamic vinegar
• 1 tsp honey
• salt
• 80 g freshly grated cheese (e.g. Gouda)

Instructions

1. 1. Toast the almonds in a pan without added fat until golden brown.
2. 2. Drain the dried tomatoes.
3. 3. Reserve two tablespoons of the tomato oil.
4. 4. Roughly chop the dried tomatoes.
5. 5. Wash the spinach thoroughly.
6. 6. Remove any tough stems from the spinach.
7. 7. Spin the leaves dry.
8. 8. Divide the spinach among the plates.
9. 9. Add the chopped tomatoes.
10. 10. Sprinkle the toasted almonds over the salad.
11. 11. Whisk the reserved tomato oil with the nut oil.
12. 12. Add the lemon juice to the oil mixture.
13. 13. Add the balsamic vinegar.
14. 14. Add one to two tablespoons of water to the dressing mixture.
15. 15. Add the honey to the dressing.
16. 16. Season the dressing with salt.
17. 17. Drizzle the dressing over the salad.
18. 18. Sprinkle the salad with cheese.
19. 19. Serve the salad immediately.

Nutrition per serving

• kcal: 305
• Protein: 16 g · Fett/Fat: 24 g · Carbs: 5 g