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Exotic Salad

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Walking down the street past many restaurants, I was wondering why I was so looking forward to the salad I brought for lunch sitting at my desk. I realized it is because this salad is exotic and here are the lovely ingredients:

radishes, grapes (still on their vine), huge black olives with their seeds from the Whole Foods olive bar and peppadews also from this olive bar (they are little mildly spicy red peppers), all kinds of leaves including raddichio (one of my favs), carrots shredded and cut in all sizes, 2 tablespoons of shredded ginger, a very spicy pickled pepper I get in a glass jar (sans dyes) made by Mazzella and sold popularly,

the dressings: olive oil, mirin (a Japanese sweet rice wine), aged balsamic, soy sauce, Udo’s oil, freshly squeezed lemon juice and 2 tablespoons of the following relish:

The relish:
one bag of cranberries
2 oranges
1/2 cup of sugar (agave is not very sweet so add more if you are using agave; try honey or maple syrup; I have only made it once so far so I will experiment off the original recipe next time)

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