Nutty Orange & Spinach Salad

Not only the summers but also winters is the perfect time to experiment with salads. Winter is also a good season for Salads due to abundant fresh vegetables and fruits flooding in the market. Nutty Spinach and Orange salad is a delightful green salad which has the right nutrients to keep our body healthy. 

Serving:  1 large bowl

Approx. Time:  15 minutes 

Ingredients

For Salad:
20-25 Spinach leaves (firm & fresh small sized leaves)
2 large Oranges 
8-10 Toasted Walnuts
6-8 Cherry Tomatoes
A sprig of fresh mint leaves
1 tspn toasted Sesame seeds (Til)
2 tbspns toasted Almond flakes

For Dressing:
1 tbspn Olive Oil
1 tbspn Vinegar
? tspn Soy sauce (preferably light)
? tspn Salt
? tspn Pepper powder 
1 tbspn Sugar (or Honey)

For Garnishing:
1 tspn toasted Almond flakes, 
1 tspn Sesame seeds

Pre-preparation

Lightly toast the Walnuts, Sesame and Almond flakes separately on medium flame for five minutes each or till you start getting aroma. Alternatively, you may microwave the nuts for 2 minutes. Set it aside for cooling. Ensure that the nuts are crisp.

Method

Soak the Spinach leaves in a bowl containing ice and water. Leave it in the water for approximately 15 minutes. Remove from water and pat dry on a kitchen towel. Remove the stems and tear into big pieces. 

Peel the Orange and remove fibres from each segment of the Orange. Also remove the seeds from each orange segment. 

Mix the Olive Oil, Vinegar, Soy sauce, Salt, Pepper powder and Sugar (or Honey) in a small bowl and whisk till the dressing turns slightly thick.

At the time of serving, take Spinach leaves in a large bowl and pour the dressing over it. Marinate the leaves for two to three minutes. Then add the Orange segments, toasted Walnuts, Cherry Tomatoes, Mint leaves, toasted Sesame and Almond flakes. Lightly toss the salad to mix well. Remove the salad into serving bowl or plate. Garnish it with toasted Almond flakes and toasted Sesame seeds. Serve immediately.

Notes

1. You may substitute the Spinach with lettuce leaves or use combination of both.
2. You may also add citrus fruits like Kiwi, Sweet lime etc. to add texture and taste to the Salad.

Stepwise Pictures

Salads

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Salad Juliennes in Solkadhi Dressing

I tasted the recipe Salad Juliennes in Solkadhi dressing at my wife's cousin's wedding reception. I have attempted to replicate the flavours as much as possible. This dish has a very unique presentation of raw salads as against the routine presentation of in sliced form. The combination with Solkadhi gives it an unique and tangy flavour. 

Servings: 4-6 servings

Approx. Time: 15 minutes

Ingredients:
1 white Raddish
1 Carrot
1 Cucumber
1/2 lemon juice
1/2 tspn Pepper Powder
Salt to taste

For Solkadhi Dressing:
5-6 Kokums (Aamsula  / Garcinia Indica)
1/4 cup Water
1 cups Thick Coconut Milk / Coconut Cream
1/4 tspn Green Chili Paste 
1/4 tspn Garlic Paste 
1/4 tspn Ginger Paste
Salt to taste

For Garnishing:
Parsley leaves

Method:
To make Salad:

Cut White Raddish, Carrot and Cucumber into vertical thin Juliennes (approx. 2.5 to 3 inches long). Mix Lemon Juice, Pepper Powder and Salt in a bowl. Pour this dressing over the chopped Salad. Marinate it for 5-10 minutes.

To make Solkadhi dresing:

Soak Kokam in hot water for about half an hour. Squeeze the soaked kokam to extract juice out of it. Pass it through a strainer. Now add Green Chilly Paste, Garlic Paste, Ginger Paste and Salt to it. Mix it well. Then, add the thick Coconut milk or Coconut Cream and stir it in the Kokam mixture. Set it aside.

Salad Presentation:

Take a shot glass and fill half of the glass with Solkadhi. Arrange the marinated Raddish juliennes, Carrot juliennes and Cucumber juliennes in the shot glass in vertical position. Top it with Parsley leaves. Serve cold or at room temperature. 

Notes:
You may also add Juliennes of Beetroot.

Stepwise Pictures:

Sending this recipe to Foodelicious's event - 'ONLY' GLUTEN FREE COOKING

Salads

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