Red Cabbage and Baby Spinach Salad

Red Cabbage and Baby Spinach Salad Recipe with Pine Nuts and Ham

Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

This Red Cabbage and Baby Spinach Salad is a delicious and nutritious dish that is perfect for a light lunch or as a side dish for dinner. The combination of crunchy red cabbage, tender baby spinach, and savory ham is sure to please your taste buds.

History

This recipe is a modern twist on the classic cabbage salad. Cabbage has been a staple in many cuisines for centuries, known for its versatility and health benefits. By adding baby spinach and ham, this salad becomes a well-rounded and satisfying meal.

Ingredients

1 tbsp (5 g) of pine nuts
2 oz (60 g) of low salt and low fat baked ham
1.5 tbsp (22.5 ml) of balsamic vinegar
0.5 tsp (2.5 ml) of dijon mustard
0.13 tsp (0.6 ml) of garlic powder
0.13 tsp (0.6 ml) of sugar
0.13 tsp (0.6 ml) of salt (optional)
10 oz (233 g) of shredded red cabbage
10 oz (233 g) of baby spinach, with any tough stems removed

How to prepare

Toast the pine nuts and set them aside.
Finely chop the ham.
Place the chopped ham in a salad bowl.
In a small bowl, combine the balsamic vinegar, mustard, garlic, sugar, and salt (if using).
Place the cabbage and spinach over the ham in the salad bowl.
Toss the salad with the dressing and top it with the toasted pine nuts.

Variations

Add some sliced apples or pears for a touch of sweetness.
Substitute the ham with cooked bacon or grilled chicken for a different flavor.
Mix in some crumbled feta or goat cheese for added creaminess.

Cooking Tips & Tricks

Toasting the pine nuts adds a nutty flavor and crunchy texture to the salad.

- Removing the tough stems from the baby spinach ensures a tender and easy-to-eat salad.

- Mixing the dressing separately before adding it to the salad ensures that all the flavors are evenly distributed.

Serving Suggestions

This salad can be served as a light lunch on its own or as a side dish with grilled chicken or fish. It pairs well with a simple vinaigrette dressing or a creamy ranch dressing.

Cooking Techniques

Toasting the pine nuts: Heat a dry skillet over medium heat and add the pine nuts. Cook, stirring frequently, until the nuts are golden brown and fragrant.

- Chopping the ham: Use a sharp knife to finely chop the ham into small pieces for easy mixing with the salad.

Ingredient Substitutions

If you don't have pine nuts, you can use chopped almonds or walnuts instead.

- For a vegetarian version, omit the ham and add some cooked chickpeas or tofu for protein.

Make Ahead Tips

You can prepare the dressing and toast the pine nuts ahead of time and store them in separate containers in the refrigerator. When ready to serve, simply toss the salad ingredients together and top with the dressing and pine nuts.

Presentation Ideas

Serve this salad in a large bowl or on individual plates, garnished with a sprinkle of freshly ground black pepper or a drizzle of olive oil. The vibrant colors of the red cabbage and baby spinach make for a beautiful presentation.

Pairing Recommendations

This salad pairs well with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, try serving it with a sparkling water infused with lemon or cucumber.

Storage and Reheating Instructions

This salad is best served fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave for a few seconds or enjoy cold.

Nutrition Information

Calories per serving

Each serving of this salad contains approximately 150 calories, making it a light and nutritious option for a meal or side dish.

Carbohydrates

This salad is low in carbohydrates, making it a great option for those looking to reduce their carb intake. The main sources of carbohydrates in this recipe are the red cabbage and the sugar in the dressing.

Fats

The main source of fats in this salad comes from the pine nuts and the ham. Both of these ingredients provide healthy fats that are essential for a balanced diet.

Proteins

The ham in this salad is a good source of protein, making it a satisfying and filling meal. Protein is important for muscle growth and repair, as well as overall health.

Vitamins and minerals

Red cabbage and baby spinach are both rich in vitamins and minerals, including vitamin C, vitamin K, and folate. These nutrients are important for immune function, bone health, and overall well-being.

Alergens

This recipe contains nuts (pine nuts) and ham, which may be allergens for some individuals. Be sure to check for any allergies before serving this dish.

Summary

Overall, this Red Cabbage and Baby Spinach Salad is a healthy and balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

This Red Cabbage and Baby Spinach Salad is a flavorful and nutritious dish that is easy to prepare and perfect for any occasion. With a mix of crunchy cabbage, tender spinach, savory ham, and toasted pine nuts, this salad is sure to become a new favorite in your recipe collection. Enjoy!

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a warm summer day, and I was visiting my dear friend, Mrs. Jenkins, who lived down the street. Mrs. Jenkins was known in our neighborhood for her delicious and inventive recipes, and I always looked forward to trying something new whenever I visited her.

On this particular day, as we sat in her cozy kitchen sipping tea and chatting, Mrs. Jenkins suddenly got up and disappeared into her pantry. I could hear her rummaging around, and soon enough, she emerged with a head of red cabbage and a bag of baby spinach.

"I'm going to make us a red cabbage and baby spinach salad," she announced with a gleam in her eye. I had never heard of such a combination before, but I trusted Mrs. Jenkins' culinary instincts implicitly.

As she started chopping and mixing the ingredients together, she shared with me the story of how she had come across this recipe. It had been during her travels to France many years ago, where she had dined at a quaint little bistro in the heart of Paris. The salad had been a special of the day, and she had been blown away by its vibrant colors and fresh flavors.

Ever since then, she had been experimenting with different variations of the recipe, adding her own twist to it each time. And now, she was passing on her creation to me.

The salad was a symphony of textures and flavors. The crispness of the red cabbage paired perfectly with the tender baby spinach, while the tangy vinaigrette tied everything together beautifully. I took my first bite and was instantly transported back to that little bistro in Paris.

From that day on, the red cabbage and baby spinach salad became a staple in my own kitchen. I would make it for family gatherings, potlucks, and even just for myself on a lazy Sunday afternoon. Each time I made it, I would think of Mrs. Jenkins and the special bond we shared over our love of cooking and good food.

Over the years, I have continued to tweak and refine the recipe, adding my own personal touches and experimenting with different ingredients. But the core remains the same – the red cabbage and baby spinach, the tangy vinaigrette, and the memories of that fateful day in Mrs. Jenkins' kitchen.

Now, as I pass on this recipe to you, my dear grandchild, I do so with a heart full of love and nostalgia. May this salad bring you as much joy and connection as it has brought me over the years. And may you always remember the special moments and stories that make up the tapestry of our family's culinary heritage.

So go ahead, gather the red cabbage and baby spinach, mix up the vinaigrette, and create your own memories with this beloved recipe. And remember, the secret ingredient is always a pinch of love. Bon appétit!