Ingredients with Measurements:
- 4 cups mixed greens (such as arugula, spinach, and kale)
- 1/2 cup chopped fresh tansy leaves
- 1/2 cup chopped fresh mint leaves
- 1/4 cup chopped red onion
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
- 1/4 cup olive oil
- 2 tablespoons apple cider 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, tansy leaves, mint leaves, and red onion.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss to coat.
4. Sprinkle the feta cheese, walnuts, and dried cranberries over the top of the salad.
5. Serve immediately.
15 minutes
5. Temperature: Room temperature
Serving size: 4-6 servings
Nutritional information:
- Calories: 230
- Fat: 18g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 6g
Substitutions for ingredients:
- Mixed greens can be substituted with any leafy greens of your choice.
- Tansy leaves can be substituted with fresh parsley or cilantro.
- Mint leaves can be substituted with fresh basil or dill.
- Red onion can be substituted with shallots or green onions.
- 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 dates.
Variations:
- Add sliced strawberries or mandarin oranges for a fruity twist.
- Use balsamic vinegar instead of apple cider vinegar for a more tangy flavor.
- Add grilled chicken or shrimp for a protein boost.
- Top with croutons or crispy bacon for added crunch.
Tips and tricks:
- Make sure to wash and dry the greens thoroughly before using.
- Toast the walnuts in a dry skillet for a few minutes to enhance their flavor.
- Use a vegetable peeler to shave thin slices of Parmesan cheese over the top of the salad for an extra touch of elegance.
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 glass bowl to show off the colorful ingredients.
- Arrange the salad on individual plates and top with the feta cheese, walnuts, and dried cranberries for a more sophisticated presentation.
Garnishes:
- Garnish with a sprig of fresh mint or tansy leaves for a pop of color.
Pairings:
- Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Serve with a crusty baguette or garlic bread for a complete meal.
Troubleshooting advice:
- If the dressing is too tart, add more honey to balance out the flavors.
- If the salad is too dry, add more dressing or a drizzle of olive oil.
Food safety advice:
- Make sure to wash all produce thoroughly before using.
- Store any leftover salad in the refrigerator and consume within 2 days.
Food history:
- Tansy is an herb that has been used for centuries in traditional medicine and culinary applications. It has a strong, bitter flavor and is often used in salads and teas.
Flavor profiles:
- This salad has a refreshing, herbaceous flavor with a hint of sweetness from the dried cranberries and honey.
Serving suggestions:
- Serve as a light lunch or as a side dish with grilled meats or fish.
Related Categories
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Taste: Tangy, Minty, Herbal, Refreshing, Zesty