Bobby T’s Favorite Spinach Salad

Ingredients:

1/2 Cup balsamic vinegar

2 Tablespoons Honey (or sweetener of choice)

1/2 Medium red onion, sliced

1-2 Cups ice cold water

1/2 Cup walnuts, chopped

1 Box ready to eat spinach (about 4 cups)

4 Medium, ripe peaches (or 5 small)

1/3 Cup Feta cheese, crumbled

For the Dressing:

1. In a small sauce pan over medium heat place the balsamic vinegar and honey, mix until the honey is dissolved into the vinegar.

2. Wait for bubbles to form around the rim, then turn the heat down to medium low heat. Let it cook until it’s reduced by about half (approximately 10 mintues), stirring occasionally. Place into a separate container and set in fridge to let it cool.

For the salad:

1. Place the sliced onions in a bowl of ice cold water fully submerged and set aside for at least 20 minutes (soaking longer is okay).

2. Place the walnuts in a skillet over medium low heat and toast stirring frequently so they do not burn (walnuts will become fragrant and turn a slightly darker color).

3. Slice the peaches.

4. Begin to layer your salad starting with spinach. Next sprinkle walnuts and feta, then lay some peach slices and red onions on top. Repeat 2-3 more times.

5. Serve with balsamic glaze on the side.

Note: you will likely have extra nuts, cheese, and onions. I usually set those on the side with the glaze in case people want extra.

Original recipe by Katelyn Kimiko, 2019