Wintry Salad

I hope you had a good beginning of the year. My resolution of every year is to eat more healthy than the last year. So let’s start with this salad which I made. We have Bio Box of vegetables every two weeks therefor we get those rare vegetables, I wouldn’t buy in the first place. I really like having a greater variete of veggies than without it, and I also like the regional aspects of having such a box.

In the last one, we had lilac potatoes which are really beautiful. I also tried making oven baked chips with them, but they were too oily to show. So I made a plain green salad, with all the roasted veg there was. On top of it I sprinkled ground roasted almond with some fresh orange juice, which could be used instead of cheese and makes it more exotic.

Salat
You need:

  • Green Salad
  • Carrots
  • Parsnips
  • Potatoes
  • 100g of ground almonds
  • 1 Orange
  • Feta Cheese
  • Oil, Vinegar, Mustard

Cut all the veggies into small pieces and put them on a baking tray with baking sheets. Sprinkle salt, pepper and olive oil over them and off they go into the preheated oven, at about 160°C. Depending on how well your oven works (mine is unpredictable =) leave it for 20-30 minutes and turn the vegetables from time to time.

Meanwhile wash the salad and tear or cut it into mouthy pieces. Squeeze half the orange into a bowl and put it aside. Now you can start roasting the Almonds. Therefore just put them in a pan (without fat!!!) and let them get roasted at middle temperature. Be careful that they don’t burn. When you think they’ve roasted enough (after about 5 minutes) deglaze the almonds with the orange juice and stir, till the liquid has gone.

Mix the salad and the vegetables, make a dressing if you need some extra taste (I always use olive oil, balsamico vinegar, mustard, agave syrup, herbs, salt and pepper) now sprinkle the juicy almonds over the salad and enjoy!

Tell me, what your resolutions are, and if you never keep them just as me (=

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