Ingredients with Measurements:
- 4 cups borage greens, washed and dried
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
- 1/4 cup sliced red onion
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. In a large bowl, combine the borage greens, feta cheese, walnuts, dried cranberries, and sliced red onion.
2. In a small bowl, whisk together the olive oil, red wine vinegar, honey, 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: None
Serving size: 4 servings
Nutritional information:
- Calories: 245
- Fat: 21g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 6g
Substitutions for ingredients:
- Borage greens can be substituted with arugula or spinach.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Walnuts can be substituted with pecans or almonds.
- Dried cranberries can be substituted with raisins or chopped dates.
- Red onion can be substituted with shallots or green onions.
- Red wine vinegar can be substituted with balsamic vinegar or apple cider vinegar.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add sliced grilled chicken or shrimp for a protein boost.
- Add sliced avocado or cherry tomatoes for extra flavor and nutrition.
- Use a different type of nut or dried fruit for a different flavor profile.
- Add a sprinkle of fresh herbs, such as parsley or basil, for extra freshness.
Tips and tricks:
- Be sure to wash and dry the borage greens thoroughly before using.
- Toast the walnuts in a dry skillet for a few minutes to bring out their flavor.
- Make the dressing ahead of time and store it in the fridge until ready to use.
- Toss the salad just before serving to prevent the greens from wilting.
Storage instructions:
- Store any leftover salad in an airtight container in the fridge for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional feta cheese, walnuts, and dried cranberries for a beautiful presentation.
Garnishes:
- Additional feta cheese, walnuts, and dried cranberries.
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve with a side of crusty bread or a bowl of soup for a complete meal.
Troubleshooting advice:
- If the dressing is too tart, add a bit more honey to balance the flavors.
- If the salad is too dry, add a bit more olive oil or vinegar to moisten it.
Food safety advice:
- Be sure to wash all produce thoroughly before using.
- Store any leftover salad in the fridge and discard after 2 days.
Food history:
- Borage greens have been used in Mediterranean cuisine for centuries and are known for their health benefits.
Flavor profiles:
- This salad is sweet, salty, and nutty, with a tangy dressing.
Serving suggestions:
- Serve as a side dish or as a light lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
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Ingredient: N/A
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Region: Greek