Enhance and add a distinctive flavor to your salad with nuts and dried fruits!
A handful of nuts in the salad will enhance not only the taste but also its nutritional value, as many studies have associated their consumption with a reduced risk of developing various forms of cancer.
1) Green salad with figs and walnuts
INGREDIENTS
1 bunch of rocket
1 bunch red lola red
1/2 cup chopped walnuts
4 dried figs sliced
1/2 cup raisins (optional)
8 tbsp. white dry wine
150 g cream cheese cut into frames or other cheese of your choice
1 lettuce
INGREDIENTS FOR DRESSING
1/3 cup olive oil
3 tbsp. balsamic vinegar
Salt
IMPLEMENTATION
At first we wash well, dry and cut the vegetables as we like. In a pan, finely chop the dried figs, pour the wine over them and simmer for 5΄-6΄ until they soften a little. Then let them cool. Put the vegetables in a salad bowl or a bowl and add the nuts, the figs with their liquids, the raisins and the cheese. At the same time, prepare the dressing by beating the olive oil with the balsamic and pour over the salad. Mix well and your salad is ready with a special touch.
2) Mediterranean salad with dried fruits, nuts
INGREDIENTS
1 salad or 1 lettuce
6 - 8 cherry tomatoes
3 chopped dried plums
3 chopped dried apricots
1 cup oatmeal or quinoa
60 gr. unsalted white cheese (“anthotiro”)
3 tablespoons raisins
5 walnuts, grated or chopped
INGREDIENTS FOR DRESSING
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon mustard
IMPLEMENTATION
Soak the oatmeal in enough water for at least 1 hour and then drain it in a colander for another half an hour. Meanwhile, wash, dry and cut the salad as you like and add the cherry tomatoes whole or cut in half. When the oatmeal or quinoa is ready, add them as well. Add the dried fruits, raisins and nuts to our salad and mix all the ingredients well. Then add the cheese in large pieces into the salad. Finally, we pour the dressing and… enjoy!
3) Beetroot salad with yogurt and nuts
INGREDIENTS
500 gr. boiled beets
300 gr. yoghurt
2 tbsp. cream cheese
2 tbsp. olive oil
1 tbsp. chopped mint
1/2 cup Almanda walnut kernel
Salt and pepper (optional)
IMPLEMENTATION
Peel and cut the boiled beets into very small pieces or squares and put them in a bowl. Mash the garlic and add it to the bowl together with the cream cheese, yogurt, vinegar, olive oil, mint, walnuts and a little salt. Mix well and then put the bowl in the fridge, let it cool and tighten. Serve garnished with a little arugula and yogurt.
