I don't know is this doable for 200 but it is a great Middle Eastern Salad:
BABY SPINACH SALAD WITH DATES & ALMONDSCan use white wine vinegar (or try malt or cider vinegar)
Servings: 4
Preparation Time: 15 minutes
Cooking Time: 6 minutes
Total Time: 21 minutes
1 TBS. Champagne vinegar
1/2 medium red onion
3½ oz. pitted medjool dates (100g)
2 TBS. unsalted butter (30g)
2 TBS. olive oil, divided
2 small pita bread
1/2 cup unsalted almonds, (75g)
2 tsps. sumac
1/2 tsp. red pepper flakes
6 oz. baby spinach leaves -- (150g)
2 TBS. fresh lemon juice
1/2 tsp. kosher salt
Thinly slice onion., quarter dates lengthwise, , roughly tear pita into 1½" pieces, coarsely chop almonds.
Put the vinegar, onion, and dates in a small bowl. Add a pinch of salt and mix well with your hands. Leave to marinate for 20 minutes, then drain away any residual vinegar and discard.
Meanwhile, heat the butter and half of the olive oil in a medium frying pan over medium heat. Add the pita and almonds and cook for 5 to 6 minutes, stirring all of the time, until the pita is crunchy and golden brown. Remove from the heat and mix in the sumac, red pepper flakes, and ¼ tsp. salt. Set aside to cool.
When you are ready to serve, toss the spinach leaves with the pita mix in a large mixing bowl. Add the dates and red onion, the remaining olive oil, the lemon juice, and another ¼ tsp. of salt. Taste for seasoning and serve immediately.
Recipe Type: Almonds, Cookaholics Forum, Dried Dates, Lemon, Onions, Salad, Salad Dressing and Toppings, Spinach, Yotam Ottolenghi
Author: Yotam Ottolenghi and Sami Tamimi
Source: Jerusalem page 30
Web Page:
http://www.food.com/recipe/baby-spinach-...ull&st=true