My dear foodie friend tipped me about this divine combination: who would’ve thought that oranges, dates and feta are a match made in heaven? When it comes to salads, we’re all about the goodies: more fruit, protein and dressing, less boring greens. This one is packed with all that good stuff! If you add in some quinoa and roasted cashews as I did, this makes for a wonderful meal. Don’t forget the lovely mint vinaigrette, which ties everything together into the salad of your dreams.
Salad for two
○ 1 large orange ○ 8 medjool dates ○ 100g feta ○ 1 sweet white onion ○ 100g greens (e.g. baby spinach) ○ 100g quinoa ○ handful of roasted cashew nuts ○ 10g mint leaves ○ 4 tablespoons olive oil ○ 2 tablespoons lemon juice ○ 1 tablespoon honey
Peel and slice the orange, chop the nuts, and cut the dates in half. Slice the onion into thin half rings. In the mean time, rinse the quinoa and boil for 15 minutes. For the vinaigrette, finely chop the mint. Stir together the mint, olive oil, lemon juice and honey. In a large serving bowl, combine the greens, quinoa, orange, dates and nuts; crumble over the feta and pour over the vinaigrette. You’re good to go!
Pro tip: if not serving immediately, combine all ingredients except the greens with the vinaigrette. This way, everything soaks up the lovely minty flavor of the vinaigrette, but the greens don’t get soggy. Once you’re ready to eat, throw in the leaves and dig in!
Cheese and Chinese