Spring Greens with Feta and Dates
Crisp shallots, sweet dates, and salty feta adorn this early spring salad.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Salads
Ingredients
Scale
- 3oz (90gr) fresh spring greens
- 2oz (60gr) feta cheese
- 2 shallots, sliced
- 8 – 10 dates, pitted
- 1 tbs olive oil
- Sherry Vinaigrette:
- 2 tbs sherry vinegar
- 2 tsp Dijon-style mustard
- 2 tbs salad olive oil
Instructions
- Sauté shallots in oil over medium-low heat until nicely browned, about 15 minutes.
- Make vinaigrette in a large bowl:
- Put mustard, vinegar in the bowl and whisk.
- Slowly whisk in oil.
- Prepare greens, add to vinaigrette, and gently toss.
- Arrange salad on 2 plates.
- Top with shallots, dates, and feta.
Notes
I had a mix of spinach, rocket, and lamb’s lettuce. Use whatever is available.
You can use your favorite vinegar in place of the sherry vinegar.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 374
- Sugar: 21.5 g
- Sodium: 474.8 mg
- Fat: 27.3 g
- Saturated Fat: 7.3 g
- Trans Fat: 0 g
- Carbohydrates: 28.5 g
- Fiber: 3.8 g
- Protein: 6.4 g
- Cholesterol: 25.2 mg
Keywords: spring salad, dates, feta cheese
