Tuesday, August 21, 2012

Super Salad

I recently went on a vacation to Ogunquit, Maine, a location I have been going back to for the last 23 years. There is a reason why my family continues to go back. A room overlooking the Atlantic Ocean, a walk down the Marginal Way to the beach, a cute town with good food, lobster rolls, fishing boats, it is the picture perfect New England town.

During this past visit, we often picked up lunch in town and brought it back to our room, where we sat on the patio overlooking the ocean. I found this salad in an unexpected place, the local bakery Bread and Roses. I ate this most days, I couldn't get enough! I even came home and recreated it a few times and will continue to make this salad at home until I go back to Maine next year.
The View from our room 

The patio where we ate lunch 

They called this salad super salad because it packed full of nutrition and protein. The best part of the salad is the sweet and spicy nuts.

Super Salad
Serves Two (Large portions)


6 oz Fresh Baby Spinach
1 tomato-diced
1 large carrot- grated
Red or green bell pepper- cut into rings or strips
Feta Cheese
1 hard boiled egg -sliced
Balsamic vinaigrette
Sweet and Spicy nuts
1/2 cup chopped walnuts or pecans
1/2 tbsp unsalted butter
1-2 tbsp maple syrup
1/4 tsp cayenne pepper
1/8 tsp cinnamon
Sea salt-to taste

1. To make the sweet and spicy nuts, heat a non-stick skillet over medium heat. Add in the nuts and toast for a few minutes until fragrant but not burnt. Add in the butter and coat nuts as it melts. Add in maple syrup, cinnamon, cayenne pepper and sea salt, mix until all the nuts are coated with syrup and spices. Place the nuts on a single layer on a  sheet of parchment paper to cool.

2. In a large bowl, place baby spinach, diced tomato, red or green bell pepper slices, hard boiled egg slices, feta cheese and grated carrot (use a cheese grater to grate carrots) add in sweet and spicy nuts. Toss salad with your favorite balsamic vinaigrette and enjoy!

No comments:

Post a Comment