Ingredients with Measurements:
- 4 tamarillos, peeled and sliced
- 1/2 cup crumbled feta cheese
- 4 cups mixed greens
- 1/4 cup chopped walnuts
- 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. In a large bowl, combine the mixed greens, sliced tamarillos, crumbled feta cheese, chopped walnuts, and dried cranberries.
2. In a separate small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper until well combined.
3. Pour the dressing over the salad and toss to coat evenly.
4. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 270
- Fat: 21g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 6g
Substitutions for ingredients:
- Tamarillos can be substituted with tomatoes or plums.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Walnuts can be substituted with pecans or almonds.
- Dried cranberries can be substituted with raisins or chopped dried apricots.
Variations:
- Add sliced avocado for extra creaminess.
- Use arugula instead of mixed greens for a peppery flavor.
- Add sliced red onions for extra crunch.
Tips and tricks:
- To make the salad ahead of time, prepare all the ingredients separately and toss them together just before serving.
- Toast the walnuts in a dry skillet over medium heat for a few minutes to enhance their flavor.
- Use a mandoline or sharp knife to slice the tamarillos thinly and evenly.
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 on a large platter or individual plates.
- Garnish with fresh herbs such as parsley or basil.
Garnishes:
- Fresh herbs such as parsley or basil.
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve with crusty bread or a side of roasted vegetables.
Troubleshooting advice:
- If the salad is too tart, add more honey to the dressing.
- If the salad is too dry, add more olive oil to the dressing.
Food safety advice:
- Make sure to wash all produce thoroughly before using.
- Store any leftovers in the refrigerator and discard after 2 days.
Food history:
- Tamarillos are native to South America and were introduced to New Zealand in the 1800s.
Flavor profiles:
- This salad is sweet, tangy, and nutty.
Serving suggestions:
- Serve as a light lunch or as a side dish for dinner.
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