Spinach Salad with Walnuts
1 serving
25 minutes
Spinach salad with walnuts is a fresh and refined ensemble of flavors, perfect for a light dinner or festive table. The base consists of tender spinach enriched with creamy notes of camembert cheese and the sweetness of crab sticks. Bright cherry tomato halves add freshness, while quail eggs provide completeness to the dish. Crunchy walnuts add a subtle nutty note, creating a harmonious balance of textures. Olive oil and ground red pepper delicately enhance the flavors of the ingredients, turning this salad into a true gastronomic delight. Light yet rich, it pairs wonderfully with white wines and is excellent as a standalone dish or an accompaniment to meat and fish.
1
Wash and dry the spinach.
- Fresh spinach leaves: 1 bunch
2
Cut the cheese and crab sticks into small pieces.
- Camembert cheese: 30 g
- Crab sticks: 3 pieces
3
Boil the eggs hard and cut them in half.
- Quail egg: 2 pieces
4
Cut the cherry in half.
- Cherry tomatoes: 5 piece
5
Chop the walnuts a little.
- Walnuts: 5 piece
6
Mix all ingredients with fresh spinach leaves.
- Fresh spinach leaves: 1 bunch
- Cherry tomatoes: 5 piece
- Crab sticks: 3 pieces
- Camembert cheese: 30 g
- Quail egg: 2 pieces
- Walnuts: 5 piece
7
Drizzle with olive oil and pepper.
- Olive oil: 1 tablespoon
- Ground red pepper: pinch