Spinach Salad with dates

Ingredients for Spinach Salad with Dates (serves 4-8)

• 1 (2) tbsp white wine vinegar

• 2 (4) tbsp extra virgin olive oil + 2 tbsp for cooking pita

• 2 (4) tbsp fresh lemon juice

• 1/2 red onion, thinly sliced

• 100 g (about 1 cup) of Medjool dates, quartered lengthwise

• 2 small pitas, cut into 1 inch pieces

• 75 g (about 3/4 cup) of unsalted almonds or pistachios

• 2 tsp of sumac

• 1/2 tsp chili flakes

• 142 g baby spinach, wash and pat dry

• 1-2 pinches of coarse salt

Directions for Spinach Salad with Dates

1. Place sliced dates and onions into a mason jar or medium bowl. Add a pinch of salt. Pour vinegar, olive oil, and lemon juice over the dates and onions. Toss together, marinate 20 minutes or up to overnight. Shake mason jar or toss periodically to continue to coat.

2. Heat olive oil in large frying pan over medium heat. Add cut pita, cook until golden, stirring occasionally. Add nuts. Continue to cook until pita is brown and crunchy. Remove from heat. Add sumac, chili, and salt. Allow to cool.

3. When ready to serve, place washed spinach into a large bowl. Add marinated dates and onions. Toss with spinach. Add toasted pita and nuts. Toss and serve.