Ingredients with Measurements:
- 2 cups jute leaves, washed and chopped
- 2 cups bok choy, washed and chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup roasted peanuts, chopped
- 1/4 cup dried cranberries
- 1/4 cup crumbled feta cheese
Dressing:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the jute leaves, bok choy, cherry tomatoes, red onion, cilantro, roasted peanuts, dried cranberries, and feta cheese.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined.
3. Pour the dressing over the salad and toss to coat evenly.
4. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 270
- Fat: 20g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 7g
Substitutions for ingredients:
- Jute leaves can be substituted with spinach or kale.
- Bok choy can be substituted with Napa cabbage.
- Roasted peanuts can be substituted with almonds or cashews.
- Dried cranberries can be substituted with raisins or chopped dates.
- Feta cheese can be substituted with goat cheese or blue cheese.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Substitute the dried cranberries with fresh pomegranate seeds for a seasonal twist.
- Add sliced avocado for a creamy texture.
Tips and tricks:
- To make the salad ahead of time, prepare the ingredients and dressing separately and store them in the refrigerator until ready to serve.
- To prevent the salad from getting soggy, add the dressing just before serving.
- To make the salad more filling, add cooked quinoa or brown rice.
Storage instructions:
- Store the salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- None
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional chopped cilantro and roasted peanuts.
Garnishes:
- Chopped cilantro
- Roasted peanuts
Pairings:
- This salad pairs well with grilled chicken or shrimp.
Suggested side dishes:
- Garlic bread
- Roasted sweet potatoes
Troubleshooting advice:
- If the salad is too dry, add more dressing.
- If the salad is too salty, add more dried cranberries or feta cheese.
Food safety advice:
- Wash all vegetables thoroughly before using.
- Store the salad in the refrigerator at 40°F or below.
Food history:
- Jute leaves are a popular vegetable in Bangladesh and are often used in traditional dishes such as shak bhaji.
Flavor profiles:
- The salad has a sweet and tangy flavor from the dressing and dried cranberries, with a nutty crunch from the roasted peanuts and a salty kick from the feta cheese.
Serving suggestions:
- Serve the salad as a light lunch or as a side dish for dinner.
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