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Two winter salads with spinach and fruit

Today I have two variations of the same winter salad to present. Just changing the legumes and a few other ingredients you obtain another salad. In the first one I’ve used cannellini beans and in the second chickpeas as protein.

prep time 10 min
ingredients for 2
  • 1 bag (125g) baby spinach or 1/2 baby spinach and 1/2 mixed lettuce
  • 1 can (400g) cannellini beans
  • 1 grapefruit
  • 1 avocado
  • 4-5 sun-dried tomatoes
  • handful of almonds
  • 4-5 tablespoons pomegranate seeds
  • 3-4 tablespoons extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • salt

1. Rinse the beans, peel and cut the grapefruit into mouth size bites, cut tomatoes into stripes, deseed the pomegranate unless you have done it previously and slice and peel the avocado.

2. Place all the ingredients apart from the dressing on a bed of baby spinach and toss them together with the dressing.

variation

Substitute the cannellini beans with chickpeas and the almonds with sunflower seeds. Omit the sun dried tomatoes.

BUON APPETITO!

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Green salad with fruit

Salads are the easiest side dishes. You can practically toss into your salad whatever you like. No cooking, no hassle. This is one of the more appropriate for autum since it has pomegranate and mandarin in it.

Prep time  10 min
INGREDIENTS
  • 1 bag of mixed salad greens
  • 2-3 mandarins
  • the seeds of a half a pomegranate
  • a handful of walnuts, cashews, pumpkin and sunflower seeds
  • extra virgin olive oil
  • red wine vinegar or balsamic vinegar
  • salt

1. Add to the salad mix the peeled mandarin slices, the pomegranate seeds and the healthy nuts and seeds.

2. Prepare the dressing for the salad by mixing 3-4 tbls of oil and 2-3 tbls of vinegar and adding some salt and a dash of black pepper if it is to your liking. Toss the salad gently with the dressing. I always use this dressing for my salads. Nowadays I prefer the balsamic vinegar but I don’t mind a good red wine vinegar.

BUON APPETITO!