YOU ARE YOUR INSPIRATION

RECIPESSERVE WITH STYLEMENUSINSPIRATIONSINDEXWORKSHOPSTIPSVEGAN RECIPESGLUTEN FREE RECIPESTWIN BENEFITS (GLUTEN FREE AND VEGAN RECIPES)LATEST UPLOADS

- RECIPES -

GREENS ORANGE, HONEY-GLAZED WALNUT AND FETA SALAD

Sunday, November 23, 2014

An healthy salad with a fresh and crunchy feel releasing different flavours

(1 to 2 large servings)

Ingredients

1 bunch or 3 cups – Baby spinach (wash and break into half)

1 bunch or 3 cups – Arugula or Ice berg lettuce (wash and break into pieces)

2 pcs – Oranges (Peel the oranges. Seperate the segments and remove the white pith)

1/2 cup – Honey-glazed walnut

1/2 cup – Feta cheese or Chevre cheese {Goat cheese} (crumble)


Method

Just before serving combine the greens, the oranges and toss with the vinaigrette.

Add the feta and the honey-glazed walnuts.

Toss gently to mix.


Honey-glazed walnut

Ingredients

2 Tbsp – Honey

1 Tbsp – Brown Sugar

A pinch – Sea salt

A pinch – Chili powder

1 cup – Walnut (halved)

Method

Mix the honey, brown sugar, salt and chili powder in a small bowl.

Add the walnuts and toss well to coat.

Spread on a baking tray lined with foil.

Bake in a preheated oven at 160 degree C for 10 to 15 minutes or until the nuts are golden or the sugar is bubbling.

Let it cool completely.

Break them into smaller pieces.

It can be stored for up to two weeks.


A Mustard Vinaigrette

Ingredients

2 Tbsp – Balsamic vinegar

1 tsp – Dijon mustard

1/3 cup – Extra virgin olive oil

To taste – Sea salt

To taste – Pepper

Method

Combine vinegar and mustard in a small bowl.

Gradually add the oil whisking continuously until well combined.

Season with salt and pepper.
Blitz it in a blender and use it.

Storing:Can be stored in the refrigerator for four days.
Before using it, bring the vinaigrette to the room temperature.

0

Comments & Queries

    Be the first to Comment

Write a comment

Your email address will not be published. Required fields are marked *

*

ADVERTISEMENTS
Copyright UINSPIRE 2013.Website by Carapace
-