Salad is always a centrepiece of our dining table in most of the meals, ingredients and flavours keep changing with seasons and availability. There can be so much you can do substitute, adjust and experiment and always you get a different taste, texture and burst of flavours.
This week, on my grocery trip to store, I got this beautiful bunch of baby spinach which was looking absolutely gorgeous and just perfect for the salad.
There are many versions of spinach salad, this time I used an unusual combination of spinach and Indian raspberry (Cape gooseberry).
Indian raspberry is closely related to tomatillo, bright yellow to orange in color this mildly tart and sweet berry is especially good for tarts and pies. At our home we like to eat it just like that but this time I thought to try it with spinach and this one was one of the best combinations I ever tried. Taste of tangy berries perfectly balanced by mild sweetness of spinach a perfect marriage of deliciousness.
When ever I am making salads, I like to experiment with various dressings, when I say dressings it means homemade ones , never find those bottled ones interesting enough for me these are nothing more than a empty calories loaded with so many chemicals and preservatives. Fresh mix of dressing ingredients provides any boring salad a great kick and flavour.
The dressing is incredibly simple to make, apple juice and olive oil and white wine vinegar and salt whisked together and poured over salad just before serving it.
All of us loved the vibrant flavours and textures, mild spinach, tart gooseberries and crunchy walnuts just made it a perfect combination. In fact I liked it so much that next morning again I made the same salad and added a hard boiled egg with baked croutons for my breakfast and its was just so yumm!!
Prep Time: 5 minutes Total Time:8 minute Serves: 4
Wash and clean spinach thoroughly
to remove any traces of the fine sand particles.
Add berries and eggs and keep it aside.
In a bowl mix together all the ingredients of salad
dressing and blend them using a whisk.
Pour this dressing over spinach and berries and top the
salad with croutons and toasted walnut bits.