Baby Spinach Salad with Dates and Almonds

Ingredients

• 1 Tbsp. wine vinegar
• 2 Tbsp. unsalted butter
• 2 Tbsp. olive oil, divided
• 2 tsp. sumac
• 1/2 tsp. chili flakes
• 5-6 oz. baby spinach leaves
• 2 Tbsp. lemon juice, freshly squeezed
• 1/2 medium red onion, thinly sliced
• 2 small pitas, torn into 1 1/2 inch pieces
• 3.5 oz. dates, pitted, and sliced lengthwise
• 1/2 cup unsalted almonds, chopped
• Salt to taste

Instructions

1. In a small bowl, mix vinegar, onions, and dates with a pinch of salt. Let marinate for 20 minutes. Drain the extra vinegar and discard.
2. In a skillet, heat the butter and 1 tablespoon olive oil over medium heat. Add the pita pieces and cook for 4-6 minutes, stirring regularly, until pita pieces are golden brown.
3. Next add the almonds and continue to cook until the pita is crunchy and almonds are toasted, around 2 more minutes. Remove from heat and mix in the sumac, chili flakes, and 1/4 teaspoon salt. Set aside to cool.
4. Toss the spinach with the pita mixture in a large mixing bowl. Add the dates, red onion, 1 tablespoon olive oil, lemon juice, and a pinch of salt. Serve immediately.

Nutrition per serving: 420 calories, 44 g carbohydrates, 15 mg cholesterol, 26 g fat, 6 g fiber, 8 g protein, 260 mg sodium, 15 g sugar.

Recipe from: cooking.nytimes.com