Ingredients
300 gms baby spinach
300 gms wild rucola
250 gms feta cheese
200 gms dates, pitted
70 gms roasted almonds
60 gms honey
2 tbsp olive oil
2 tbsp red grape vinegar
Method
For the dressing:
Place the olive oil, vinegar, and honey in a mixing bowl and whisk well.
Next, chop dates lengthwise.
Then, clean the salad leaves thoroughly and crumble feta cheese.
To assemble:
In a serving bowl, place salad leaves and half of the dates, toss with dressing.
Garnish with the remaining dates, roasted almonds, and last with crumbled feta.
Recipe Courtesy: Asma, Dubai
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