26 August, 2009

Spinach Apple Salad


We never used to be fans of the regular leafy salad, like iceberg salad etc. It seemed too tasteless and watery. Rocket salad is nice at times but can be a little too bitter. Only two exceptions are made to green up our salads: baby spinach and bakla. Bakla is a little teaspoon-shaped leaf that the Arabs have in their regular salads, along with mint, tomatoes and cucumbers. I am not sure what the English term for this particular leaf is, but will let you know as soon as I find out. It's not that easy... even the world wide web is very not helpful this time.
Bakla and spinach leaves can be combined with anything fruity, fresh, light or heavy to anything ranging from a light lunch to a full dinner. Today's recipe goes into the fruity light lunch section.

PS: Bakla leaves are purslane.
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SPINACH APPLE SALAD

(Print Recipe)

4 cups of baby spinach, loosely packed
1/2 red onion, finely sliced
1 red apple, cored and thinly sliced
4 tablespoons roasted seeds or nuts
4 tablespoons crumbled feta cheese
4 tablespoon raisins

Dressing
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon Worcester Sauce

Serves 4
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Wash and dry the spinach leaves. Mix with raisins, sliced onions and apples. In a small bowl, combine all ingredients for the dressing and pour over the salad. Sprinkle with roasted nuts and feta cheese. Ready to serve.

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