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

Grilled Tofu Salad

Such exotic Salads is not my Forte, however I tried exploring this healthy Salad recipe. I could not taste it as it had Mushrooms which I do not eat, but  got a positive review from people who tasted it. 

Approx. Yield: 1 large Bowl (2-3 people)

Approx. Time: 30 minutes

Ingredients:
200 gms Tofu 

For the Dressing:
2 tbspn Olive Oil
2 tspn Garlic Paste
2 tbspn Balsamic Vinegar
1/2 tspn Black Pepper Powder
1/2 tspn Mixed Herbs
Salt to taste

For the Salad:
9-10 Button Mushrooms
1/2 cup Red Bell Pepper 
1/2 cup Yellow Bell Pepper
1 tbspn Olive Oil
7-8 Basil Leaves
8-10 Iceberg lettuce & Lollorosso lettuce leaves
Cherry Tomatoes
Lemon Juice
1/4 tspn Black Pepper Powder
1/4 tspn Mixed herbs
Salt to taste

Oil for greasing.

For Garnishing:
Lollorosso lettuce leaves
Cherry Tomatoes

Method:

To make the Dressing:

Take Balsamic Vinegar, Olive Oil, Garlic Paste, Black Pepper Powder, Mixed Herbs and Salt in a bowl. Whisk it to make dressing. 

Cut the Tofu in rectangular shape. Apply the half of the dressing to both the sides of Tofu. Rest it for 15-20 minutes. Then heat the Griller or Non-stick Grill Pan and grease it. Place the marinated Tofu on it and grill till it is evenly cooked from both the sides. Once done set it aside for cooling. Cut it into cubes for using it in Salad.

To make Salad:

Clean and cut the Button Mushrooms into pieces. Dice the Red Bell Pepper and Yellow pepper into small squares. Mix Mushroom and Bell Peppers in a bowl. Add some salt and dressing and marinate the salad for 10 minutes. Then heat the Olive Oil in a pan and add marinated vegetables to it. Saute the vegetables. Transfer it into a bowl and allow it to cool. Then add some Basil leaves to the Salad. Cut the Iceberg lettuce & Lollorosso lettuce leaves and add it to the Salad. Mix well and check the seasoning.  Add Salt, Lemon juice / Balsamic Vinegar, Black pepper powder and Mixed Herbs. Toss it well. 

To serve, take a serving plate and place Lettuce leaves at the bottom. Then place the vegetable salad on it.  On the Vegetable Salad, place the Grilled Tofu Cubes and Cherry Tomatoes. Drizzle remaining dressing on the Salad. Serve with any hot Soup. 

Notes:
In the pictures posted below, I have shown the Vinaigrette which is a salad dressing which has sugar, spices, and other flavors.  Hence, I would suggest to use Balsamic Vinegar instead of Vinaigrette .

Stepwise Pictures: