SPINACH SALAD (New American, Vegetarian)


 


 



Ingredients  ( 4 servings )


5 oz (150 gr) baby spinach     ½ medium red onion     


1/3 cup walnut pieces     1/3 cup crumbled feta cheese     1/3 cup pomegranate seeds     


1 hard-boiled egg     ½ pear or apple of your choice     4 tbsp extra virgin olive oil     


2 tblsp balsamic red or red wine vinegar     Salt, black pepper

 




Instructions


1.  Rinse and drain the baby spinach. Use a salad spinner if you have one to dry. Set aside in a salad bowl.


2.  Slice half a red onion finely in semi circles. Rub with your fingers to soften them up.


3.  Whisk together the olive oil, vinegar, salt and black pepper or prepare your favorite vinaigrette.  Do not pour all of the sauce over the spinach. Add slowly in small quantities just enough to coat the leaves. Toss.


4.  Finely dice the pear or apple.


5.  Slice the hard-boiled egg with an egg slicer or sharp knife.


6.  Add the onions, pear (or apple), crumbled feta cheese and walnut pieces. Toss or mix once or twice.


7.  Sprinkle with pomegranate seeds.


8.  Put the sliced egg on top of the salad and serve.

 

NOTES:  You can increase or decrease the amounts of the ingredients to your taste.

Comments

Post a Comment

Popular posts from this blog

SOYA GRANULES WITH GREEN LENTILS (Turkish, Vegan)

Image
    Ingredients ( 4 servings ) 3/4 cup soya granules     1 cup green lentils     1 medium onion 2 heaped tbsp tomato paste        3 tbsp olive oil     1 ½ cup hot water Salt, pepper   Instructions 1.   Soak the soya granules in boiling water for half an hour. Drain and gently squeeze the liquid out of the soya granules. 2.   Wash and boil the green lentils for about 15-20 minutes. Drain. Set aside. 3.   Chop the onion finely. 4.  Heat the the olive oil in a pan and sauté the onions on medium-low heat until they are transparent, for about 5 minutes. 5.   Add the soya granules, mix well and sauté for about 5 minutes. 6.   Add the green lentils, hot water, tomato paste salt and pepper to taste. Mix well until the tomato paste dissolves. 7.   Cook on medium-low heat, covered, for about 10-15 minutes mixing occasionally. You can c...
Read more

EZO BRIDE’S SOUP (EZO GELİN ÇORBASI) (Turkish, Vegan)

Image
    Ingredients  ( 4 servings ) Soup:     1 cup red lentils     2 tbsp large-grain bulgur     1 tbsp rice     1 medium onion 2 cloves garlic     2 heaped tbsp tomato paste     2 tbsp vegetable oil     7 cups hot water     Salt, pepper Sauce:     2 tbsp vegetable oil     2 tbsp flour     1 tbsp red pepper flakes or red hot chili powder 2 tbsp dried mint   Instructions 1.   Wash the red lentils under running water for a few minutes to eliminate the starch. 2.   Chop the onion and garlic finely. 3.   Heat 2 tbsp vegetable oil in a pot and add the onions. 4.   Sauté the onions over medium heat for about 3-4 minutes until they are transparent. 5.   Add the chopped garlic. Sauté for another minute.   6.   Add the red lentils, bulgu...
Read more

CAULIFLOWER SALAD (Turkish, Vegan)

Image
    Ingredients  ( 2 servings ) 3 heaped cups of uncooked cauliflower florets      1 tbsp extra virgin olive oil 1 ½ - 2 tbsp freshly squeezed lemon juice (or to taste)   Salt, freshly ground black pepper   Instructions 1.   Boil enough water in a pot. Add the cauliflower florets. Boil for 5 minutes or until the florets are tender but maintain their crunch. You can also steam. Drain. 2.   Mix the olive oil, lemon juice and salt in a bowl. Add the cauliflower florets while they are still hot. 3.   Add freshly ground black pepper to taste. Mix. 4.   Allow the salad to absorb the sauce and cool for about 20 minutes. Mix occasionally. 5.   Serve at room temperature.            
Read more