Pita & Spinach salad with dates and almonds

• Vegetarian

• Produce

  • 5 oz Baby spinach
  • 1 Lemon, Juice of
  • 3 1/2 oz Medjool dates, pitted
  • 1/2 Red onion, medium thin

• Baking & Spices

  • 1/2 tsp Red pepper flakes
  • 1 Salt
  • 2 tsp Sumac

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1 tbsp White wine vinegar

• Nuts & Seeds

  • 1/2 cup Almonds, whole unsalted

• Bread & Baked Goods

  • 2 Pitas, small whole wheat

• Dairy

  • 2 tbsp Butter, unsalted

Found on savingdessert.com

Description

Ingredients

• 1 tablespoon white wine vinegar
• ½ medium red onion, sliced thin
• 3.5 ounces pitted Medjool dates, cut into quarters, lengthwise
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 small whole wheat pitas, torn into 1.5 inch pieces
• ½ cup whole unsalted almonds, coarsely chopped
• 2 teaspoons sumac
• ½ teaspoon crushed red pepper flakes
• 5 ounces baby spinach
• the juice of one lemon
• salt

Directions

• Place the sliced onions and dates in a small bowl. Toss with the white wine vinegar and a pinch of salt. Set aside to marinate.
• In a small bowl combine the sumac, red pepper flakes and ¼ teaspoon salt. Set aside.
• Heat the butter and 1 tablespoon olive oil in a medium skillet over medium heat. Add the pita pieces and chopped almonds. Cook for about 5 minutes stirring constantly or until the pita pieces are crunchy and golden brown. Remove the pan from the heat and sprinkle the sumac mixture over the pitas and almonds. Toss to combine. Set aside to cool.
• Drain the onions and dates and discard any extra vinegar. Place the spinach in a large bowl and add the pitas and almonds. Add the onions and dates. Drizzle the spinach with the remaining 1 tablespoon olive oil, the juice of one lemon, and ¼ teaspoon salt. Serve immediately