First Sand Volleyball game today, and UCLA came out with the win over CSU Northridge! It was the first time I’ve been to the beach since the first weekend this quarter, and it was a beautiful day. To match the lovely day, I have this delicious, refreshing salad recipe for you! I love mixing sweet and savory in salads, and this recipe had a great blend of flavors. I always love apples and cheese, and the sweet dates added a great touch. I also threw in some bulgur wheat, which absorbs the flavor of the honey balsamic vinaigrette quite nicely. Here’s the recipe!
Apple, Date, and Fresh Mozzarella Spinach Salad
Makes 5 servings
1/2 cup uncooked bulgur wheat
1 cup water
2 small apples, cored and diced
1/2 cup Medjool dates, chopped
8 oz fresh mozzarella, diced
4 cups baby spinach leaves
1/2 cup walnuts, chopped (optional)
3 tbsp balsamic vinegar
1 tbsp olive oil
2 tbsp honey
Bring the bulgur wheat and water to a boil, then reduce heat and simmer until all the liquid is absorbed. Add the chopped dates at the end and allow them to soften. Set aside to cool. Add the chopped apples and mozzarella and toss to combine.
To make the vinaigrette, mix together all the vinaigrette ingredients.
To assemble the salad, lay down a bed of spinach leaves, then top with the bulgur wheat mixture, and sprinkle the chopped walnuts on top, if using. Drizzle with the vinaigrette. Enjoy!