Hot And Sour Spinach Salad
A vibrant hot and sour spinach salad featuring tangy grapefruit, green onions, and a sweet-sour dressing, perfect for a refreshing appetizer or light meal with bold flavors.
Ingredients
- 1/4 cup fine, dry bread crumbs ⓘ
- 1/8 teaspoon salt ⓘ
- 4 ounces reduced fat Monterey Jack cheese, cubed ⓘ
- 1 egg white, lightly beaten ⓘ
- 6 cups torn fresh spinach ⓘ
- 1/2 cup sliced green onions ⓘ
- 3 tablespoons brown sugar ⓘ
- 1/4 cup plus 2 tablespoons canned low-sodium chicken broth, undiluted ⓘ
- 3 tablespoons balsamic vinegar ⓘ
- 1/2 teaspoon hot sauce ⓘ
- 2 large pink grapefruit, peeled and sectioned ⓘ
Instructions
- Combine bread crumbs and salt; stir well.
- Dip cheese cubes in egg whites, then dredge in the bread crumb mixture.
- Place the coated cheese on a baking sheet lined with wax paper.
- Freeze for 30 minutes.
- In a large bowl, toss torn spinach and sliced green onions.
- In a small bowl, mix brown sugar, canned chicken broth, balsamic vinegar, and hot sauce to make the dressing.
- Add grapefruit sections to the spinach mixture.
- Top the salad with the frozen cheese cubes just before serving.
Tips & Substitutions
For added crunch, consider substituting panko breadcrumbs for the regular bread crumbs. If you prefer a different cheese, try using reduced-fat feta or goat cheese instead of Monterey Jack. To enhance the flavor, add a sprinkle of sesame seeds or toasted nuts such as almonds or walnuts. This salad can also be a great side for hearty American recipes.
Serving Suggestions
Serve this vibrant salad as a light main course or as a refreshing side dish paired with grilled chicken or fish. It also makes a fantastic starter for gatherings. For a complete meal, consider serving it alongside a warm bowl of soup or a hearty casserole, like Yankee Doodle Casserole, to balance the flavors.
Storage & Reheating
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. To keep the spinach from wilting, store the dressing separately and add it just before serving. Frozen cheese cubes can be reheated in the oven at 375°F for about 5-7 minutes until warm and crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Hot And Sour Spinach Salad contains roughly 1501 calories, with 5g protein, 374g carbohydrates, and 3g fat. It is an excellent source of calcium (39% of the Daily Value) and iron (22% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 2167mg per serving (94% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare the salad components ahead of time. Toss the spinach and green onions and store them in the fridge. However, it's best to add the dressing and grapefruit sections just before serving to maintain freshness and texture.
What can I use instead of grapefruit?
If you don't have grapefruit or prefer a sweeter option, mandarin oranges or sliced strawberries work well as substitutes. Both will add a delightful sweetness that complements the salad's hot and sour elements.
Is this salad suitable for meal prep?
Absolutely! You can prepare the dressing and salad components separately and combine them when ready to eat. This makes it an excellent choice for meal prep, allowing you to enjoy a fresh and nutritious salad throughout the week.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).