This one is a simple salad using a basic dressing and some nuts for garnish.
I’ve blanched both spinach and cauliflower leaves to remove the raw taste, but I guess you can leave them as-is if you don’t mind the taste.
The dressing comes together quite nice when you whisk olive oil and vinegar together and some salt to it and complements the simple flavours of the veggies used.
Spinach , Corn & Cauliflower Salad
Preparation time - 30 min
Level - Easy
Ingredients
Spinach leaves - a bunch
Cauliflower florets - 1 C, cleaned
Baby corn - 5-6, cut in inch-sized pieces
Chick peas - 1/2 C , soaked overnight and pressure cooked
Olive oil - 1 Tbsp
Balsamic vinegar - 1 Tbsp
Walnuts - 1/4 C, toasted and chopped
Watermelon seeds - 1/4 C
Raisins – 1/4C
Salt – to taste
Pepper – to taste, ground
Instructions
Blanch spinach, drain and shock in cold water. Cut in thin strips
Blanch cauliflowers.
Boil baby corn on open flame in a vessel full of water.
Add cooked chick peas.
Prepare dressing by whisking together olive oil and balsamic vinegar.
Toss cauliflower florets, chick-peas, baby corn pieces with the dressing.
Sprinkle salt and pepper. Garnish with toasted watermelon seeds, raisins and walnuts before serving.
Looks yummy! I love the combination of a good olive oil and balsamic vinegar! I never had corn, spinach and cauliflower together as a salad. But the chickpeas are a great addition for a bit of protein and texture ;)
ReplyDeleteExactly! ;-)
DeleteI add it to cheat myself into eating more protein! :)
The corn had to feature here because I was looking for a third vegetable. :)