Monday, June 18, 2012

Wilted Spinach Salad with Marinated Onions in Mustard Seed Dressing

makes 4 servings:

Marinated Onions:
1/2 yellow onion, sliced
1 tablespoon apple cider vinegar
1 tablespoon Bragg Liquid Aminos or Nama Shoyu
Pinch black pepper

Mustard Seed Dressing:
1 tablespoon soft dates or 1 tablespoon agave syrup, maple syrup, or honey
3 tablespoons apple cider vinegar
1/4 cup extra virgin olive oil
1 teaspoon mustard seeds
1/2 teaspoon sea salt

8 cups of spinach
2 carrots, julienned
Pinch ground black pepper

To marinate onions, combine onions with vinegar, Bragg Liquid Aminos, and black pepper. Set aside to marinate while you prepare the rest of the salad.

To make the dressing, if you're using dates, soak them in 2 tablespoons of water for 5 minutes or until soft. Mash together the dates and water until it becomes a thick syrupy paste. Pour syrup, vinegar, oil, mustard seeds, and salt in a small bowl and mix well.

For salad, place spinach and julienned carrots in a large bowl. Pour in marinated onions, including the marinade. Toss with Mustard Seed Dressing.

To serve, top tossed salad with a pinch or two of black pepper. Set aside for five minutes or more to allow time for wilting. Or if you're like me and can't wait, it's okay to eat right away.

Salad mix will keep for one day, dressing will keep for three to four days, and marinated onions will keep for one day in the fridge when each are stored separately.

This salad is a total winner, it's very simple yet extremely tasty....

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