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Spinach & Arugula Salad with Marinated Onion, Feta, Cranberry, and Candied Pecans
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Spinach & Arugula Salad with Marinated Onion, Feta, Cranberry, and Candied Pecans

Course Salad
Cuisine American
Prep Time 15 minutes
Total Time: 60 minutes for marinating the onions - 5 minutes to make 1 hour
Total Time 1 hour 15 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • 2 Glass Jar with Lid
  • Sharp Knife
  • Large Bowl

Ingredients

Marinated Red Onion:

  • ½ red onion, sliced thinly
  • ¼ cup seasoned rice vinegar
  • Pinch of sugar, to taste
  • Pinch of crushed red pepper flakes, to taste

Vinaigrette:

  • 2 tbsp vegetable oil
  • 2 tbsp olive oil
  • 3 tbsp seasoned rice vinegar
  • 1 tbsp red wine vinegar
  • 1 clove of garlic, minced
  • Pinch of sugar, to taste
  • Sea salt and freshly cracked pepper, to taste

Other Ingredients:

  • 2 cups baby spinach
  • 2 cups arugula
  • Feta cheese crumbles, to taste
  • Dried cranberries, to taste
  • Candied Pecans, to taste

Instructions

  • Prepare the marinated red onion by combining the seasoned rice vinegar, a pinch of sugar, and a pinch of crushed red pepper flakes in a jar, and stir well.
  • Seal it with the lid and refrigerate for at least 1 hour.
  • Prepare 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 in a small glass jar. Seal with a lid, and shake well. Set aside to allow flavors to mingle.
  • Prepare the salad by combining the spinach and arugula in a large bowl.
  • Whisk the vinaigrette well, then drizzle to taste, then toss until evenly coated.
  • To serve, place salad on a serving plate. Top with marinated onion, feta cheese crumbles, dried cranberries, and candied pecans. Season with freshly cracked black pepper, to taste.
  • Serve immediately. Enjoy.