This is from the book
Vegan Recipes, ed. Nicola Graimes. It's very good. It takes a little more effort than your typical salad, but if you have the time (maybe half an hour?) it's worthwhile.
Put some lettuce leaves on a plate (I used about half a head of Bibb lettuce--the book says to use Gem lettuce). Top it with a little mound of grated carrot (1 or 2 or 3 carrots, up to you). Then orange segments (I cut up a navel orange the first time, then used canned mandarin orange slices the second time--both were good). Top that with some sliced up dates--however many you like.
I took a picture before it was done because it was looking pretty, and I was afraid I might mess it up:
Toast some sliced almonds and sprinkle those on top (I'd consider this optional, but the flavor works really well with everything else). Make a dressing out of about 2 tbsp lemon juice, 1 tsp sugar (the book says "caster sugar"--I used regular), and 1/4 tsp salt (adjust all ingredients to taste). The book also says to add "orange flower water," but I'm guessing that's a British thing--I've never seen it. I just added a spoonful of juice from the oranges. And that's it. Here's the final product:
Pretty, huh? I liked it so much that I made it again the next day. It reminds me a little of Wendy's Mandarin Chicken Salad, but better, even without the chicken.
A+
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