A spinach salad for vegans and carnivores...
Versatile Layered Spinach & Tomato Salad 'love this restaurant-quality salad.' Taster |
At its best from March to June, the dark green leaves are a joy when served raw in salads, and heralds the bedding in of spring.
67's recipe has layers of spinach, raw mushrooms, tomato, beetroot and pumpkin seed. It provides delightful mouthfuls and is extremely versatile.
In its basic form (pictured) drizzled with a balsamic vinaigrette, it can be a light meal, a side or a first course.
It easily transforms into a vegan, vegetarian, pescatorian or carnivore delight.
Let the imagination can run wild with these suggested options:
- cooked green lentils or chickpeas for a Vegan feast
- goats cheese & avocado with a classic vinaigrette for a vegetarian
- cooked peas and big shards of cooked salmon with lemon yoghurt-mayonnaise
- shards of ham hock with mustard yoghurt-mayonnaise
- chicken and bacon with yoghurt parsley mayonnaise
Serves: 2 but easily multiplied
Ingred:
80 gms fresh spinach, washed, de-stemmed & dried in a clean tea towel
a handful of thinly sliced white or chestnut mushrooms
6-8 baby tomatoes halved or 2 large tomatoes cut in 8ths, sprayed lightly with olive oil and lightly salted
a handful of green beans, topped & tailed, boiled 3 mins and plunged into cold or ice water
a couple of med beetroot, each cut in 6 (opt)
a couple of tablespoons of pumpkin seeds, lightly toasted
Balsamic Vinaigrette
Method:
- On a plate or in a glass bowl, layer the veg: spinach, then beetroot, tomatoes, mushrooms, green beans
- Sprinkle over pumpkin seeds.
- Pour over preferred dressing
6-8 tbsp good olive oil
2 tbsp balsamic vinegar
good pinch salt and 1/4 tsp pepper, pref. coarsely ground
2 rounded tsp wholegrain mustard
1/2 tsp sugar, honey or maple syrup (opt)
French Vinaigrette
6-8 tbsp good olive oil
2 tbsp lemon juice/white wine vinegar/cider vinegar
good pinch salt and 1/4 tsp pepper, pref coarsely ground
2 rounded tsp Dijon mustard
Pour all ingredients into a jar with a tight fitting lid and shake until thick and blended. Check seasoning.
Combine 1-2 part/s good mayonnaise to 4 parts strained yoghurt. (Example: 1-2 tablespoons mayonnaise and 4 tablespoons strained yoghurt.) Mix well. Add herbs, or oils or vinegars to taste.
Comment:
'I love this; it's the kind of thing you'd find in a really good restaurant.' Retired writer
'In our vegan vs carnivore world, triple duty salads are like a peace treaty for the dinner table.' Political Intern
Comment:
'I love this; it's the kind of thing you'd find in a really good restaurant.' Retired writer
'In our vegan vs carnivore world, triple duty salads are like a peace treaty for the dinner table.' Political Intern
Tips:
- if pumpkin seeds are toasted too long, they'll pop like popcorn. Not good
- cold, cooked cauliflower can also be added to this salad
- 80gm packs supermarket spinach are the perfect size for singletons
- if you liked this you will also like spinach stir-fried with a bit of garlic or dropped into soups and casseroles for a pop of colour. See Chunky Lentil Soup with Spinach & Mini-meatballs or the gloriously rich, savoury Spinach Parfait.
More salads on NavBar: Recipes II...
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This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
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