Ingredients with Measurements:
- 4 cups Redwood Sorrel leaves, washed and dried
- 1 cup chopped walnuts
- 1/2 cup crumbled feta cheese
- 1/4 cup dried cranberries
- 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. Preheat the oven to 350°F.
2. Spread the chopped walnuts on a baking sheet and toast in the oven for 8-10 minutes or until fragrant and lightly browned.
3. In a large bowl, combine the Redwood Sorrel leaves, toasted walnuts, crumbled feta cheese, and dried cranberries.
4. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper.
5. Pour the dressing over the salad and toss to coat evenly.
6. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 30g
- Carbohydrates: 15g
- Protein: 8g
Substitutions for ingredients:
- Redwood Sorrel leaves can be substituted with baby spinach or arugula.
- Walnuts can be substituted with pecans or almonds.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Dried cranberries can be substituted with raisins or chopped dates.
Variations:
- Add sliced apples or pears for a sweet and crunchy addition.
- Top with grilled chicken or shrimp for a protein boost.
- Substitute the balsamic vinegar with red wine vinegar or apple cider vinegar for a different flavor.
Tips and tricks:
- Make sure to dry the Redwood Sorrel leaves thoroughly to prevent the dressing from becoming watery.
- Toasting the walnuts brings out their flavor and adds crunch to the salad.
- Crumble the feta cheese with your hands for a more rustic look.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional toasted walnuts and dried cranberries.
Garnishes:
- Additional toasted walnuts and dried cranberries.
Pairings:
- This salad pairs well with grilled meats or roasted vegetables.
Suggested side dishes:
- Serve with a side of crusty bread or a light soup.
Troubleshooting advice:
- If the dressing is too thick, add a splash of water to thin it out.
- If the salad is too dry, add more dressing to coat evenly.
Food safety advice:
- Make sure to wash the Redwood Sorrel leaves thoroughly before using.
- Store any leftover salad in the refrigerator and consume within 2 days.
Food history:
- Redwood Sorrel is a native plant to the Pacific Northwest and has been used by indigenous peoples for its medicinal properties.
Flavor profiles:
- The Redwood Sorrel leaves have a tangy and slightly sour flavor, which pairs well with the sweetness of the dried cranberries and the nuttiness of the toasted walnuts.
Serving suggestions:
- Serve as a light lunch or as a side dish to a larger meal.
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