July 11, 2011

Snap salad

I call this my snap salad for a reason alone- Super crunchy,truly refreshing , snapping  you out of your 2pm zZzzZZzzzZz's at work. Crackles your senses out of the monotony of the first half of your day. Hmm, just past 2pm here and i am wide awake..did u notice ;D

By the way,the true USP of the salad is that its starts your first course in a snap with a big bang! We loved it, do make it and share the love too:))

Bunch of greens of your choice
Handful of bean sprouts (long white ones)
Handful of pitted sliced black olives
1/4 of a white onion, sliced in half moons and separated
Handful of warm bread croutons (i cubed day old french bread , sprinkled some olive oil and sauteed in a pan)
Handful of silvered almonds
Fresh plain feta cheese , roughly crumbled
Slice of bread and spread of your choice to accompany

For the vinaigrette:
1/8 cup good olive oil
Juice of half a lemon big or to ur taste
1/2 tsp honey
Salt to taste

To get a headstart , wash the greens, sprouts and onion. Pat dry or run in ur salad spinner if you have one.  Make sure you discard the veins and stems of the greens you use. Roughly tear your greens bite sized and add the sprouts, olives and onions to it. Cover and place this prepped salad bowl in the refrigerator to chill.

When  ready to serve make the vinaigrette by mixing  olive oil, lemon juice, honey and salt. Whisk till you see a smooth emulsion. Get your chilled salad bowl out of the refrigerator and mix the croutons ,almonds and feta. Pour the prepared vinaigrette over your salad. Serve with a crostini , i toasted some french bread cut diagonally thin and layered some store bought pesto on top.

Snap out from a sleepy day or shine in for your next course. Enjoy.

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