Ingredients with Measurements:
- 4 cups of fresh henbit deadnettle leaves
- 2 cups of mixed greens
- 1/2 cup of crumbled goat cheese
- 1/4 cup of chopped walnuts
- 1/4 cup of dried cranberries
- 1/4 cup of balsamic vinegar
- 1/4 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse and dry the henbit deadnettle leaves and mixed greens.
2. In a large bowl, mix together the henbit deadnettle leaves, mixed greens, crumbled goat cheese, chopped walnuts, and dried cranberries.
3. In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper.
4. Pour the dressing over the salad and toss until everything is evenly coated.
5. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Serve at room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Total fat: 20g
- Saturated fat: 5g
- Cholesterol: 15mg
- Sodium: 200mg
- Total carbohydrates: 12g
- Dietary fiber: 3g
- Sugars: 7g
- Protein: 7g
Substitutions for ingredients:
- Henbit deadnettle leaves can be substituted with arugula or spinach.
- Goat cheese can be substituted with feta cheese or blue cheese.
- Walnuts can be substituted with pecans or almonds.
- Dried cranberries can be substituted with raisins or chopped dates.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.
Variations:
- Add sliced strawberries or pears for a sweet twist.
- Use honey mustard dressing instead of balsamic vinaigrette for a different flavor.
- Add grilled chicken or shrimp for a protein boost.
Tips and tricks:
- Be sure to rinse and dry the henbit deadnettle leaves and mixed greens thoroughly to remove any dirt or debris.
- Crumble the goat cheese with your hands for a more rustic look.
- Toast the walnuts in a dry skillet over medium heat for a few minutes to bring out their flavor.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- None
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional dried cranberries and chopped walnuts.
Garnishes:
- Additional dried cranberries and chopped walnuts.
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve with a side of crusty bread or garlic bread.
Troubleshooting advice:
- If the dressing is too tart, add a pinch of sugar to balance it out.
- If the salad is too dry, add more dressing.
Food safety advice:
- Be sure to wash your hands and all utensils before preparing the salad.
- Store any leftovers in the refrigerator and discard after 2 days.
Food history:
- Henbit deadnettle is a wild edible plant that has been used for centuries for its medicinal properties.
Flavor profiles:
- The salad has a combination of sweet and tangy flavors from the dried cranberries and balsamic vinaigrette, and a nutty crunch from the walnuts.
Serving suggestions:
- Serve as a light lunch or as a side dish for dinner.
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