Hong Kong Salads > Leafy Salads > Colorful Salads

Purple Bauhinia & Spinach Salad Recipe

Ingredients with Measurements:
- 4 cups fresh spinach leaves
- 1 cup purple bauhinia flowers
- 1/2 cup sliced red onion
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1/4 cup olive oil
- Salt and pepper to taste

Special equipment needed:
- None

Step-by-step instructions:
1. Rinse the spinach leaves and pat them dry with paper towels.
2. Rinse the purple bauhinia flowers and remove the stems.
3. In a large mixing bowl, combine the spinach leaves, purple bauhinia flowers, sliced red onion, crumbled feta cheese, chopped walnuts, and dried cranberries.
4. In a separate small mixing bowl, whisk together the balsamic vinegar, honey, Dijon mustard, olive oil, salt, and pepper until well combined.
5. Pour the dressing over the salad and toss gently to coat.
6. Serve immediately.


- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Room temperature
Serving size:
- 4 servings

Nutritional information:
- Calories: 260
- Fat: 19g
- Carbohydrates: 18g
- Protein: 5g

Substitutions for ingredients:
- Baby spinach leaves can be used instead of regular spinach leaves.
- Blue cheese or goat cheese can be used instead of feta cheese.
- Almonds or pecans can be used instead of walnuts.
- Raisins or chopped dates can be used instead of dried cranberries.

Variations:
- Add grilled chicken or shrimp for a protein boost.
- Add sliced strawberries or mandarin oranges for a fruity twist.
- Use a different type of vinegar, such as apple cider vinegar or red wine vinegar, for a different flavor.

Tips and tricks:
- Make sure to rinse the flowers thoroughly to remove any dirt or debris.
- Toast the walnuts in a dry skillet over medium heat for a few minutes to enhance their flavor.
- The dressing can be made ahead of time and stored in the refrigerator for up to a week.

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 purple bauhinia flowers or chopped walnuts.

Garnishes:
- Additional purple bauhinia flowers or chopped walnuts.

Pairings:
- This salad pairs well with grilled chicken or fish.

Suggested side dishes:
- Garlic bread or a crusty baguette.

Troubleshooting advice:
- If the dressing is too thick, add a little more olive oil or water to thin it out.

Food safety advice:
- Make sure to rinse all produce thoroughly before using.
- Store any leftover salad in the refrigerator and discard after 2 days.

Food history:
- The purple bauhinia flower is the emblem of Hong Kong and is often used in traditional Chinese medicine.

Flavor profiles:
- The salad is sweet and tangy, with a slight bitterness from the spinach and a nutty crunch from the walnuts.

Serving suggestions:
- Serve the salad as a light lunch or as a side dish for dinner.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: N/A

Taste: Tangy, Sweet, Savory, Sour, Nutty