Ingredients with Measurements:
- 1 pound oca, peeled and sliced
- 6 cups baby spinach leaves
- 1/2 cup chopped walnuts
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 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. In a large bowl, combine the sliced oca, baby spinach leaves, chopped walnuts, crumbled feta cheese, and chopped fresh parsley.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 28g
- Carbohydrates: 21g
- Protein: 9g
- Fiber: 4g
- Sugar: 10g
Substitutions for ingredients:
- Oca can be substituted with sweet potatoes or yams.
- Baby spinach leaves can be substituted with arugula or mixed greens.
- Walnuts can be substituted with pecans or almonds.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Parsley can be substituted with cilantro or basil.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add sliced red onions or diced apples for extra flavor and texture.
- Add grilled chicken or shrimp for a protein boost.
- Add roasted beets or carrots for extra color and nutrients.
Tips and tricks:
- To make the salad ahead of time, prepare the dressing and store it separately from the salad ingredients. Toss the salad with the dressing just before serving.
- To make the salad more filling, add cooked quinoa or brown rice.
- To make the salad more tangy, add a squeeze of lemon juice to the dressing.
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 extra chopped parsley or walnuts.
Garnishes:
- Chopped parsley or walnuts
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Garlic bread or roasted vegetables
Troubleshooting advice:
- If the salad is too dry, add more dressing or a splash of olive oil.
Food safety advice:
- Make sure to wash the oca and spinach leaves thoroughly before using them in the salad.
Food history:
- Oca is a root vegetable that is native to the Andes region of South America. It has been cultivated for thousands of years and is a staple food in many Andean cultures.
Flavor profiles:
- This salad has a sweet and tangy flavor from the honey and balsamic vinegar dressing, and a nutty crunch from the walnuts.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish with grilled meats or fish.
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