Nutty Orange & Spinach Salad

Not only the summers but also winters is the perfect time to experiment with salads. Winter is also a good season for Salads due to abundant fresh vegetables and fruits flooding in the market. Nutty Spinach and Orange salad is a delightful green salad which has the right nutrients to keep our body healthy. 

Serving:  1 large bowl

Approx. Time:  15 minutes 

Ingredients

For Salad:
20-25 Spinach leaves (firm & fresh small sized leaves)
2 large Oranges 
8-10 Toasted Walnuts
6-8 Cherry Tomatoes
A sprig of fresh mint leaves
1 tspn toasted Sesame seeds (Til)
2 tbspns toasted Almond flakes

For Dressing:
1 tbspn Olive Oil
1 tbspn Vinegar
½ tspn Soy sauce (preferably light)
½ tspn Salt
½ tspn Pepper powder 
1 tbspn Sugar (or Honey)

For Garnishing:
1 tspn toasted Almond flakes, 
1 tspn Sesame seeds

Pre-preparation

Lightly toast the Walnuts, Sesame and Almond flakes separately on medium flame for five minutes each or till you start getting aroma. Alternatively, you may microwave the nuts for 2 minutes. Set it aside for cooling. Ensure that the nuts are crisp.

Method

Soak the Spinach leaves in a bowl containing ice and water. Leave it in the water for approximately 15 minutes. Remove from water and pat dry on a kitchen towel. Remove the stems and tear into big pieces. 

Peel the Orange and remove fibres from each segment of the Orange. Also remove the seeds from each orange segment. 

Mix the Olive Oil, Vinegar, Soy sauce, Salt, Pepper powder and Sugar (or Honey) in a small bowl and whisk till the dressing turns slightly thick.

At the time of serving, take Spinach leaves in a large bowl and pour the dressing over it. Marinate the leaves for two to three minutes. Then add the Orange segments, toasted Walnuts, Cherry Tomatoes, Mint leaves, toasted Sesame and Almond flakes. Lightly toss the salad to mix well. Remove the salad into serving bowl or plate. Garnish it with toasted Almond flakes and toasted Sesame seeds. Serve immediately.

Notes

1. You may substitute the Spinach with lettuce leaves or use combination of both.
2. You may also add citrus fruits like Kiwi, Sweet lime etc. to add texture and taste to the Salad.

Stepwise Pictures

Raw Mango Saar - 2

Saar means extract. Saar is a very tasty extract of the key ingredients. Roti and Rice is the main diet of Mahrashrian people and to accompany it, various liquid curries like Varan, Aamti, Kaalvan, Kalan / Kadhan, Saar etc. are made. It is made from local available ingredients. The consistency of these curries also varies from region to region. Raw Mango Saar known as Kairiche Saar (कैरीचं सार) in Marathi is popular in Konkan region of Mahrashtra. There are various methods of making this Saar, but amongst the various methods, two methods are popular i.e. one without Coconut milk and the other one is with Coconut as given here. 

This Saar can be served with plain Steamed Rice with a dollop of Ghee on it or can be served as an appetizer before / during the meals 

Servings: 2-3 Servings

Approx. Time: 20 mins  (excluding pre-preparation)

Ingredients

For Tempering

1 tspn Ghee

3/4 tspn Cumin Seeds (Jeera)

1/4 tspn Asafoetida Powder

8-9 Curry Leaves

For Raw Mango Saar

1/2 cup boiled Green Mango Pulp
5 cups Water
1/2 cup Rice flour Slurry (i.e. 2 tbspns Rice flour mixed in 1/2 cup Water)

Salt to taste

2 tbspns Sugar
3-4 Green chillies (chopped or paste)
1 cup Coconut Milk

For Garnishing:

Chopped Coriander leaves (Cilantro)

To Serve with:

Plain Steamed Rice

Method

Pressure cook 2 medium sized raw green Mangoes for 3 whistles. Remove the raw mangoes and peel it when it is warm. Scoop out the mango pulp and mash it. If the pulp is fibrous (has strings) then blend it into a smooth paste. 

Transfer the Raw Mango Pulp in a large mixing bowl. Add 5 cups water to it and mix well. Then add the Rice flour slurry into it. Mix well. Then add the Salt, Sugar and chopped Green Chillies. Set it aside.

Heat Ghee in a a pan. Add the Cumin Seeds and saute. Then add the Asafoetida and Curry Leaves. Then immediately add the green mango puree mixture into the pan. Heat the mixture till it gets a boil. 

At the end add the Coconut milk and let it simmer for few minutes. Garnish it with chopped Coriander leaves and serve hot with steamed Rice. 

Notes

1. From the tempering ingredients, you may substitute Ghee and Cumin Seeds with Oil and Mustard Seeds.

2. The quantity of Sugar may be adjusted according to the sourness of raw Mango.

3. Alternatively, you may prepare the tempering separately and pour it on the Saar. 

Stepwise Pictures: