Spinach & Arugula Salad with Marinated Onion, Feta, Cranberry, and Candied Pecans
Total Time: 60 minutes for marinating the onions - 5 minutes to make 1 hourhour5 minutesminutes
Servings 4
Author Pam - For the Love of Cooking
Ingredients
Marinated Red Onion:
½red onion, sliced thinly
¼cupseasoned rice vinegar
Pinch of sugar, to taste
Pinch of crushed red pepper flakes, to taste
Vinaigrette:
2tbspvegetable oil
2tbspolive oil
3tbspseasoned rice vinegar
1 tbspred wine vinegar
1clove of garlic, minced
Pinch of sugar, to taste
Sea salt and freshly cracked pepper, to taste
Other Ingredients:
2cupsbaby spinach
2cups arugula
Feta cheese crumbles, to taste
Dried cranberries, to taste
Candied Pecans, to taste
Instructions
Make the marinated red onion by combining the seasoned rice vinegar, pinch of sugar, and pinch of crushed red pepper flakes together in a jar; stir well then seal with lid and place into the refrigerator for at least 1 hour.
Make the vinaigrette by combining the vegetable oil, olive oil, seasoned rice vinegar, red wine vinegar, minced garlic, sugar, sea salt, and freshly cracked pepper, to taste together in a bowl; whisk until well combined. Set aside to allow flavors to mingle.
Make the salad by combining the spinach and arugula together in a large bowl. Whisk the vinaigrette well then drizzle, to taste; toss until evenly coated.
Place the salad on a serving plate then top with marinated onion, feta cheese crumbles, dried cranberries, and candied pecans. Season with freshly cracked black pepper, to taste. Serve immediately. Enjoy.