In the past week, I have made this salad several times after receiving it from a family friend, its super easy. I think it appealed to me because she mentioned that it was a 'Michelle Bridges' recipe so that means it must be good for me! Plus, I generally try to watch what I eat and its always good to have yummy but healthy recipes on hand. The original recipe uses a sliced pear, however I didn't have any at home so I used some celery instead- plus I think the cranberries give enough sweetness to the salad. To make this salad into a meal add some sliced smoked chicken breast, about 100g per person is a good amount.
If you are a bit of a health freak, heres some food for thought...walnuts have about 4 x the amount of calories as chicken breast! They are very good for you though, just be careful not to eat too many if your trying to watch your waistline!
RECIPE
Ingredients (Serves 2)
100g baby spinach (or whatever salad greens you have in the fridge)
2 tbsp dried cranberries (I use the ones called 'craisins')
2 tbsp walnuts, roughly chopped
50g persian fetta (I use the Lemnos brand in a gold tin)
2 sticks of celery, sliced
juice of 1 lime
2 tsp olive oil (I like to use the oil from the persian fetta)
Method
Wash and drain your spinach and place into a mixing bowl. Add the walnuts, celery, cranberries and crumble in the persian fetta. Grind over LOTS of black pepper, squeeze in the lime juice and add the oil. Mix it all together and enjoy!
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