Ingredients with Measurements:
- 2 cups of Aglaia Teysmanniana leaves, washed and dried
- 1 cup of cherry tomatoes, halved
- 1/2 cup of sliced red onions
- 1/2 cup of crumbled feta cheese
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh mint
- 1/4 cup of olive oil
- 2 tablespoons of lemon juice
- Salt and pepper to taste
Special Equipment Needed:
- None
Step-by-Step Instructions:
1. In a large bowl, combine the Aglaia Teysmanniana leaves, cherry tomatoes, red onions, feta cheese, parsley, and mint.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 15g
- Carbohydrates: 7g
- Protein: 5g
- Fiber: 2g
Substitutions for ingredients:
- Aglaia Teysmanniana leaves can be substituted with baby spinach or arugula.
- Cherry tomatoes can be substituted with grape tomatoes or diced Roma tomatoes.
- Red onions can be substituted with sliced shallots or diced red bell peppers.
- Feta cheese can be substituted with crumbled goat cheese or blue cheese.
- Parsley and mint can be substituted with cilantro or basil.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Add sliced avocado for extra creaminess.
- Swap out the lemon juice for lime juice for a different flavor profile.
- Add sliced almonds or pine nuts for a crunchy texture.
Tips and Tricks:
- Make sure to wash and dry the Aglaia Teysmanniana leaves thoroughly to remove any dirt or debris.
- Use a sharp knife to slice the red onions thinly for a more delicate flavor.
- Crumble the feta cheese with your fingers for a more rustic look.
- Toss the salad gently to avoid crushing the delicate Aglaia Teysmanniana leaves.
Storage Instructions:
- This salad is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
- This salad is meant to be served cold and should not be reheated.
Presentation Ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra fresh herbs or sliced cherry tomatoes.
Garnishes:
- Fresh herbs
- Sliced cherry tomatoes
Pairings:
- This salad pairs well with grilled chicken or shrimp.
- Serve with a side of crusty bread or pita chips.
Suggested Side Dishes:
- Hummus and pita bread
- Grilled vegetables
- Couscous or quinoa salad
Troubleshooting Advice:
- If the salad is too dry, add more dressing.
- If the salad is too salty, reduce the amount of feta cheese or omit the salt from the dressing.
Food Safety Advice:
- Make sure to wash all produce thoroughly before using.
- Store leftovers in the refrigerator and discard after 2 days.
Food History:
- Aglaia Teysmanniana is a type of Indonesian herb that is often used in traditional medicine.
Flavor Profiles:
- This salad is fresh and herbaceous with a tangy dressing and salty feta cheese.
Serving Suggestions:
- Serve this salad as a light lunch or as a side dish with grilled meats or vegetables.
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