This is one of my ultimate go to salads. It never fails to even get non salad eaters piling it up on their plate. The secret to great salad is actually to have enough acid in it, use good oil and always, always have a crunch element. This will cut through all that ‘green-ess’ plus it’s delicious. Pretty much you can use any kind of greens in this or any succulent fruit you like, remember the sweeter your salad components are, the more you need to adjust the acid like lime juice or vinegar to balance it out. Great for a healthier mid-week meal too!
This salad is excellent with any middle-eastern style mains!
Serves 3 - 4 people
Toss in croutons instead of pita for a bigger crunch.
1 Tbs white vineger
1/2 cup dried cranberries (more if you like them)
1/2 medium red onion
1 Tbs butter
4 Tbs olive oil
1 tsp french mustard
1- 2 pita bread
1/2 cup walnuts, chopped roughly
2 tsp paprika or harissa spices if you have them
1/2 tsp chilli flakes (optional)
1 packet baby spinach
1 packet mixed salad/ romaine
1 cup cherry tomatoes
Salt and pepper to taste
1. Slice onion thinly and soak it in white vinegar with cranberries while you prepare the salad.
2. Toss in spinach, mixed salad, tomatoes, chopped cucumbers (use Japanese or take out some of the seeds if using a normal cucumber).
3. Toast walnuts in a not pan with chilli flakes. You can also use almonds or pistachios instead of walnuts.
4. Fry pita bread in butter until crispy and you are able to break it up.
5. Now you just need to assemble it! Add the soaked cranberries and onions to the olive oil, whisk in mustard and season with salt and pepper. Taste and adjust if you need more vinegar or seasoning.
6. Toss dressing with salad and add in walnuts. Sprinkling crispy pita on top before serving.