Ingredients with Measurements:
- 2 cups of Virginia pepperweed leaves, washed and chopped
- 2 cups of cherry tomatoes, halved
- 1/4 cup of red onion, thinly sliced
- 1/4 cup of feta cheese, crumbled
- 1/4 cup of extra-virgin olive oil
- 2 tablespoons of red wine vinegar
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the chopped pepperweed leaves, halved cherry tomatoes, and thinly sliced red onion.
2. In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Sprinkle the crumbled feta cheese over the top of the salad.
5. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 170
- Fat: 14g
- Carbohydrates: 8g
- Protein: 4g
- Fiber: 2g
Substitutions for ingredients:
- Virginia pepperweed leaves can be substituted with arugula or watercress.
- Cherry tomatoes can be substituted with grape tomatoes or diced Roma tomatoes.
- Red onion can be substituted with shallots or green onions.
- Feta cheese can be substituted with goat cheese or blue cheese.
Variations:
- Add sliced cucumbers or bell peppers for extra crunch.
- Substitute balsamic vinegar for the red wine vinegar for a sweeter dressing.
- Add grilled chicken or shrimp for a protein boost.
Tips and tricks:
- Be sure to wash the pepperweed leaves thoroughly to remove any dirt or debris.
- Use a sharp knife to thinly slice the red onion for a more delicate flavor.
- Let the salad sit for a few minutes after tossing with the dressing to allow the flavors to meld together.
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 pepperweed leaves or chopped fresh herbs.
Garnishes:
- Additional pepperweed leaves or chopped fresh herbs.
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 dry, add more dressing or a drizzle of olive oil.
- If the salad is too salty, omit the salt in the dressing.
Food safety advice:
- Be sure to wash all produce thoroughly before using.
- Store any leftovers in the refrigerator and discard after 2 days.
Food history:
- Virginia pepperweed is a wild edible plant that grows throughout North America. It has a slightly spicy flavor and is often used in salads and as a garnish.
Flavor profiles:
- The salad has a fresh and slightly spicy flavor from the pepperweed leaves, balanced by the sweetness of the cherry tomatoes and tanginess of the feta cheese.
Serving suggestions:
- Serve the salad as a light lunch or as a side dish with grilled meats or fish.
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