Posted on by Lia Fireheart

Knight Captain Andrew’s Spinach Salad

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Knight Captain Andrew’s Spinach Salad

Ingredients

  • Pickled onions

  • ¾ cups red wine vinegar (apple cider vinegar Works too)

  • ¼ cup balsalmic vinegar (using a higher ratio of balsalmic is fine too but it is expensive & a 1 to 3 is good for imparting that balsalmic sweetness & flavor)

  • 1/3 cup granulated sugar

  • 1 tablespoon salt

  • 1 red onion, thinly sliced

  • Honey mustard vinaigrette

  • 3 tablespoons olive oil

  • 1 tablespoon balsalmic vinegar

  • Splash lemon juice

  • Honey, mustard, salt, & pepper to taste

  • Salad

  • 1 carrot, normal size

  • 1 yellow onion, medium sized

  • 1 package baby spinach 5 oz

  • 1 package white mushrooms 8 oz (pre sliced is easier & same price at my grocery store)

  • 1 tablespoon olive oil

  • Salt, pepper, & garlic to taste

  • Feta (or grated mozzarella) to garnish

Directions

  • Pickled Onions
  • Combine vinegar, salt, & sugar in sauce pan & bring to a boil, stirring occasionally
  • Remove from heat & add onions, stir to thoroughly coat.
  • Place contents in jar, seal & refridgerate
  • Honey mustard vinaigrette
  • Combine olive oil, vinegar, & lemon juice whisk vigorously to combine
  • Add mustard (1 teaspoon is a good starting point), honey (1 teaspoon is a good starting point), salt (generous dashing), & pepper (miserly dashing) Whisk vigorously
  • Taste
  • Trust your taste buds and add mustard, honey, salt, & pepper to taste until you’ve got it where you want it. Taste after each addition/stir
  • Tip: if you add too much honey, a couple drops of lemon juice can fix.
  • Refrigerate.
  • Salad
  • Peel exterior skin off carrot, discard skin
  • Keep peeling carrot until it’s gone & you have a pile of thin, carrot ribbons.
  • Peel & thinly slice the onion
  • If needed, slice the mushrooms
  • Add olive oil to a large skillet & bring up to medium heat
  • Sautee onion, mushrooms & garlic (your preference for powdered, minced, or peeled cloves of garlic. I’ve used them all, & all are good) until onions are translucent & mushrooms are softened
  • Season with salt & pepper
  • Add spinach. I hope you used a large skillet because 5 ounces of baby spinach has a lot of volume. GENTLY stir to coat spinach in olive oil & sautee until spinach just STARTS to wilt (1-2 minutes) You want most of that volume to remain without having the gritty raw texture.
  • Remove from heat
  • Toss in a bowl or on a large plate adding carrots and dressing (give the dressing a vigorous whisk just before tossing)
  • Top with pickled onions (note that you have extra pickled onions that are great for sandwiches, salads, & garnishes, you’re welcome)
  • After Grog has been served, garnish your plate with cheese
  • Enjoy

Notes