Ingredients with Measurements:
- 2 cups fresh garden cress
- 2 cups fresh spinach leaves
- 1/2 cup cherry tomatoes, halved
- 1/2 cup sliced cucumber
- 1/4 cup sliced red onion
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped walnuts
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. Wash and dry the garden cress and spinach leaves.
2. In a large bowl, combine the garden cress, spinach leaves, cherry tomatoes, sliced cucumber, and red onion.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper.
4. Drizzle the dressing over the salad and toss to coat.
5. Sprinkle the crumbled feta cheese and chopped walnuts over the top of the salad.
6. Serve immediately.
15 minutes
5. Temperature: Room temperature
Serving size: 4 servings
Nutritional information:
- Calories: 220
- Fat: 18g
- Carbohydrates: 11g
- Protein: 5g
- Fiber: 2g
Substitutions for ingredients:
- Garden cress can be substituted with watercress or arugula.
- Spinach leaves can be substituted with mixed greens or baby kale.
- Cherry tomatoes can be substituted with grape tomatoes or diced roma tomatoes.
- Red onion can be substituted with shallots or green onions.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Walnuts can be substituted with pecans or almonds.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Substitute the balsamic vinegar with apple cider vinegar or red wine vinegar.
- Add sliced avocado or diced mango for a sweet and creamy addition.
- Use maple syrup instead of honey for a different flavor profile.
Tips and tricks:
- Make sure to wash and dry the garden cress and spinach leaves thoroughly to remove any dirt or debris.
- Toast the walnuts in a dry skillet for a few minutes to bring out their nutty flavor.
- Use a vegetable peeler to shave thin slices of cucumber for a more delicate texture.
Storage instructions:
- This salad is best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad should not be reheated as the greens will wilt and the cheese will melt.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional chopped walnuts or crumbled feta cheese.
Garnishes:
- Chopped walnuts
- Crumbled feta cheese
- Sliced avocado
- Diced mango
Pairings:
- Grilled chicken or shrimp
- Crusty bread
- White wine or rosé
Suggested side dishes:
- Roasted vegetables
- Quinoa or brown rice
- Grilled corn on the cob
Troubleshooting advice:
- If the dressing is too tart, add more honey to balance out the flavors.
- If the salad is too dry, add more olive oil or balsamic vinegar to coat the greens.
Food safety advice:
- Make sure to wash all produce thoroughly before using.
- Store leftovers in the refrigerator and discard after 2 days.
Food history:
- Garden cress has been used in traditional medicine for its health benefits, including aiding digestion and boosting immunity.
- Spinach is believed to have originated in Persia and was introduced to Europe in the 12th century.
Flavor profiles:
- This salad is a combination of sweet, tangy, and nutty flavors with a mix of crunchy and tender textures.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish for a summer barbecue or picnic.
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Taste: Crisp, Tangy, Refreshing, Herbal, Nutty