Wednesday, 16 January 2013

My Top 3 green salads ....




Cranberry-Avocado Salad with Candied Spiced Almonds and Sweet White Balsamic Vinaigrette 

Ingredients for the dressing:
⅓ cup sugar
1 ½ tablespoons poppy seeds
1 ½ tablespoons sesame seeds
½ teaspoon paprika
2 teaspoons dried mustard
1 tablespoon minced sweet onion
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
½ cup white balsamic vinegar
⅓ cup vegetable oii
⅓ cup extra virgin olive oil

Ingredients for the salad:
12 ounces baby spinach, arugula, field greens
1 small bunch cilantro, washed and dried, leaves removed whole from stems
2 medium avocados, peeled and halved
¾ cup dried cranberries
¾ cup Candied Spiced Almonds

Directions:
1. For the dressing, combine all ingredients in a pint sized glass jar and shake well to dissolve sugar.

2. For the salad, place greens and cilantro leaves in a large bowl. Add avocado and dried cranberries and about 1/4 cup of the dressing and toss gently. Scatter candied almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper. Pass extra dressing at the table.

6 dinner size salads, 8 side salads


Pear Salad with Walnuts and Feta Recipe
Ingredients
1 bag spring mix salad
2 pears, cored and thinly sliced
1/4 cup roasted walnuts
1/2 cup crumbled feta cheese
2 tablespoons balsamic vinegar
3 tablespoons olive oil
freshly cracked pepper
Method
1.  Preheat oven to 350 degrees. Spread walnuts on single layer in a baking sheet. Roast for 10 – 12 minutes, or until just fragrant. Be careful not to burn them.
2.  Add spring mix to a large bowl. Top with thinly sliced pears, feta cheese and walnuts. Drizzle with balsamic vinegar and olive oil. Add freshly cracked black pepper to taste. Toss salad to incorporate all ingredients.


spinach salad with chicken, avocado and goat cheese

Yield: 4 servings
Prep Time: 20 min

Ingredients:

SALAD:
8 cups chopped spinach (1 bag)
1 cup halved cherry or pear tomatoes
1/2 cup corn (frozen, canned, or cut off the cob)
1 1/2 cups chopped cooked chicken
1 large avocado, sliced
1/3 cup crumbled goat or feta cheese
1/4 cup toasted pine nuts
DRESSING:
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
salt and freshly ground black pepper, to taste

Directions:

1. Place spinach in a large salad bowl. add remaining salad ingredients.
2. In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss (a little at a time... as much dressing as you desire).



No comments:

Post a Comment