Claim Jumper’s Crunchy Spinach Salad: A Culinary Throwback

I still remember the first time I tasted this salad. It was at a bustling Claim Jumper restaurant after a long day of competitive youth soccer tournaments. My family and I piled into a booth, exhausted and famished. Amidst burgers and pot pies, this vibrant, crunchy spinach salad arrived and completely stole the show. The interplay of textures—crisp spinach, brittle pecans, crunchy pasta—with the tangy dressing and salty cheese was a revelation. It was a bright spot in a day filled with both victories and defeats, and it became a family favorite that we still crave.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 5 minutes (for frying shallots and green onions, if not pre-fried)
• Total Time: 20 minutes
• Servings: 6
• Yield: 6 servings
• Dietary Type: Vegetarian (easily adaptable to gluten-free)

Ingredients

• 6 ounces cleaned spinach leaves
• 3 ounces pecans, brittle (approximately 6 tablespoons, roughly chopped)
• 1 ounce fried angel hair pasta (approximately 2 tablespoons)
• 1 ounce frozen wonton (fried and cut into strips, approximately 2 tablespoons)
• 1 ounce feta cheese (crumbled, approximately 2 tablespoons)
• 1 ounce diced red onion (approximately 2 tablespoons)
• 1 ounce crispy bacon bits (approximately 2 tablespoons, can be omitted for vegetarian version)
• 1 ounce shallots and green onion, fried crisp (approximately 2 tablespoons)
• 2 pinches toasted sesame seeds
• 6 Roma tomatoes, wedges
• ½ cup Citrus Dressing (See recipe below. Note: This recipe is for the salad itself. The dressing recipe is not provided and should be sourced separately.)

Equipment Needed

• Large mixing bowl
• Serving bowls or plates
• Small skillet or deep fryer (if frying shallots/green onions and wontons)
• Slotted spoon or spider (for removing fried items)

Instructions

1. Prepare all the ingredients. Wash and dry the spinach leaves. Chop the pecan brittle into smaller pieces if necessary. If you aren’t using pre-fried shallots and green onions and wonton strips, prepare them now.

2. Fry shallots and green onions (if needed): Heat about 1 inch of oil in a small skillet or deep fryer to 350°F (175°C). Carefully add thinly sliced shallots and green onions to the hot oil. Fry for 1-2 minutes, or until golden brown and crispy. Remove with a slotted spoon or spider and drain on paper towels. Set aside.

3. Fry wonton strips (if needed): Using the same oil (ensuring it’s clean), carefully add frozen wonton strips. Fry for 1-2 minutes, or until golden brown and crispy. Remove with a slotted spoon or spider and drain on paper towels. Set aside. Let cool before handling. Cut into thin strips if desired.

4. In a large mixing bowl, combine the cleaned spinach leaves, pecan brittle, fried angel hair pasta, fried wonton strips, feta cheese, diced red onion, crispy bacon bits, and fried shallots and green onion.

5. Pour ½ cup of citrus dressing over the salad ingredients in the mixing bowl. Toss gently to coat all the ingredients evenly. Be careful not to overdress the salad, as it can become soggy.

6. Divide the salad mixture evenly among the serving bowls or plates.

7. Garnish each salad with Roma tomato wedges and a pinch of toasted sesame seeds.

8. Serve immediately for the best crunch and flavor.

Expert Tips & Tricks

• Make your own pecan brittle: For an extra special touch, consider making your own pecan brittle. There are many recipes available online. Homemade brittle adds a depth of flavor and a personal touch to the salad.
• Fry ingredients ahead: To save time, the fried angel hair pasta, wonton strips, and shallots/green onions can be fried a day or two in advance and stored in an airtight container at room temperature. This will help you assemble the salad quickly when you’re ready to serve.
• Use pre-cooked bacon: To save time, purchase pre-cooked bacon bits instead of cooking bacon from scratch.
• Chill the spinach: For an extra refreshing salad, chill the spinach leaves in the refrigerator for about 30 minutes before assembling.
• Dressing adjustment: The amount of dressing may need to be adjusted based on personal preference. Start with 1/2 cup and add more gradually, tossing gently after each addition, until the salad is lightly coated.
• Vegetarian variation: Omit the bacon bits to make this a vegetarian salad.
• Crispy shallots and onions: Ensure the shallots and green onions are sliced thinly and dried well before frying to achieve maximum crispness. Avoid overcrowding the pan when frying to prevent steaming.

Serving & Storage Suggestions

Serve this salad immediately after tossing to maintain its delightful crunch. The combination of textures is best enjoyed fresh.

If you have leftovers, store the undressed salad and the dressing separately in airtight containers in the refrigerator. The dressed salad will become soggy quickly. The undressed salad can be stored for up to 24 hours. The dressing can be stored in the refrigerator for up to 3 days.

Reheat the fried shallots, green onions, and wonton strips in a dry skillet over medium heat for a couple of minutes to restore their crispness before adding them to the leftover salad.

Nutritional Information

(Estimated values per serving)

Nutrient	Amount per Serving	% Daily Value
Calories	264.3 kcal	N/A
Calories from Fat	183 g	70%
Total Fat	20.4 g	31%
Saturated Fat	3.5 g	17%
Cholesterol	14.5 mg	4%
Sodium	288.8 mg	12%
Total Carbohydrate	15.1 g	5%
Dietary Fiber	4.6 g	18%
Sugars	4.4 g	17%
Protein	8.8 g	17%

Note: These values are estimates and may vary depending on the specific ingredients used and portion sizes. Information on ‘% Daily Value’ could not be accurately calculated based on source data.

Variations & Substitutions

• Gluten-Free: To make this salad gluten-free, ensure the fried angel hair pasta and wonton strips are made from gluten-free ingredients. Look for rice-based or corn-based alternatives.
• Vegan: To make this salad vegan, omit the feta cheese and bacon bits. You can substitute the feta with a vegan feta alternative made from tofu or nuts. Replace the bacon bits with vegan bacon bits made from soy or mushrooms, or use toasted nuts for added crunch.
• Seasonal Variations: Use seasonal fruits and vegetables to customize the salad. In the fall, add sliced apples or pears. In the summer, use fresh berries or grilled corn.
• Cheese Swap: If you’re not a fan of feta, try using goat cheese, blue cheese, or shaved Parmesan.

FAQs (Frequently Asked Questions)

Q: Can I make the dressing ahead of time?
A: Absolutely! Making the citrus dressing a day or two in advance allows the flavors to meld together, resulting in a more complex and delicious dressing. Store it in an airtight container in the refrigerator.

Q: Can I use pre-made brittle?
A: Yes, using store-bought brittle is a great time-saver. Just be sure to chop it into smaller pieces before adding it to the salad.

Q: How can I prevent the spinach from wilting?
A: Be sure to dry the spinach thoroughly after washing. Avoid dressing the salad until just before serving to prevent the spinach from wilting.

Q: What’s the best way to fry the shallots and green onions?
A: The key is to slice them thinly and fry them in hot oil until they’re golden brown and crispy. Be sure to drain them on paper towels to remove excess oil.

Q: Can I add other vegetables to the salad?
A: Absolutely! Feel free to add other vegetables such as sliced cucumbers, bell peppers, or carrots to customize the salad to your liking.

Final Thoughts

This Claim Jumper’s Crunchy Spinach Salad is more than just a salad; it’s a delightful journey of textures and flavors. From the crisp spinach to the brittle pecans and the tangy citrus dressing, every bite is a celebration of culinary harmony. I encourage you to try this recipe and experience the joy of creating a restaurant-quality dish in your own kitchen. Feel free to adapt it to your own tastes and preferences, and don’t hesitate to share your feedback. Pair it with a grilled chicken breast or a hearty soup for a complete and satisfying meal. Bon appétit!