Restaurants›Flying Fish Bar & Grill›Spinach Salad Recipe

Spinach Salad Recipe

Inspired by Flying Fish Bar & Grill
Time25m
Serves2

Spinach leaves mixed with Feta cheese, green apple slices & homemade Balsamic dressing | ADD: Grilled Chicken $6, Grilled Shrimp $7, Grilled Salmon $11

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Ingredients

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Salad

Balsamic Dressing

Optional Proteins (add if desired)

Method

Salad

1

Prepare spinach and produce

Rinse baby spinach thoroughly in cold water, drain in a salad spinner or pat dry with paper towels. Place 6 cups of dry spinach into a large salad bowl.

2

Slice apple and onion

Core the green apple and cut into thin slices or half-moons. If using red onion, slice thinly and separate into rings. Add apple slices and onion to the bowl with spinach.

3

Add nuts and feta

Scatter 1/2 cup toasted walnuts or pecans and 3 oz crumbled feta evenly over the salad. Season lightly with salt and freshly ground black pepper to taste; remember feta is salty so season conservatively.

Balsamic Dressing

4

Whisk dressing ingredients: In a small bowl or jar combine 2 tbsp balsamic vinegar, 3 tbsp extra-virgin olive oil, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1/2 tsp minced garlic and 1 tsp freshly squeezed lemon juice. Whisk vigorously or shake in a lidded jar until emulsified.

5

Season dressing: Taste and adjust seasoning with salt and black pepper to taste. If dressing is too sharp, add another 1/2 tsp honey; if too thick, thin with 1-2 tsp water.

6

Dress the salad: Right before serving, drizzle about half to two-thirds of the dressing (about 2 tbsp) over the salad and gently toss with tongs until evenly coated. Add more dressing if desired, but avoid overdressing.

Optional Proteins

7

Grilled chicken: If adding grilled chicken, season a 6 oz chicken breast with salt and pepper and grill over medium-high heat 5–7 minutes per side (internal temp 165°F / 74°C). Let rest 5 minutes, slice thinly and arrange over salad.

8

Grilled shrimp: For grilled shrimp, toss 6 oz peeled shrimp with 1 tsp olive oil, salt and pepper, and grill or sauté 2–3 minutes per side until opaque. Arrange warm shrimp on top of the salad.

9

Grilled salmon: For grilled salmon, season a 6 oz fillet with salt and pepper and grill or pan-sear 3–4 minutes per side until cooked to desired doneness. Flake into large pieces and place on salad.

10

Serve: After adding any protein, finish with a final light drizzle of remaining dressing and a crack of fresh black pepper. Serve immediately.