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Spinach Salad with Blueberries, Almonds & Halloumi
“The combination of sweet berries, crunchy almonds and salty cheese in this spinach salad really can't be beaten. Pan-fried bites of the Greek cheese halloumi are a delicious stand-in for croutons. A simple shallot vinaigrette is made right in the same bowl as the salad, so this stunning summer salad is quick and easy to prep too.”
1 teaspoon extra-virgin olive oil plus 2 tablespoons , divided
½ cup diced halloumi
4 teaspoons red-wine vinegar
2 teaspoons finely chopped shallot
¼ teaspoon salt
¼ teaspoon ground pepper
8 cups baby spinach
1 cup blueberries
¼ cup toasted slivered almonds
1Heat 1 teaspoon oil in a medium nonstick skillet over medium heat. Add halloumi and cook, stirring, until browned on all sides, 3 to 5 minutes. Transfer to a paper towel-lined plate.
2Whisk the remaining 2 tablespoons oil, vinegar, shallot, salt and pepper in a large bowl. Add spinach, blueberries, almonds and the halloumi; toss to coat.