Kale and Red Heirloom Spinach w/ a Sesame, Ginger and Mandarin Vinaigrette – Taste 'N' Dash
Happy Friday! May I wish you a belated Happy New Year!!
I’ve been lagging on the blog front this week and just getting back into the swing of things after being in Las Vegas for the past two weeks. I know… two weeks in Vegas sounds obnoxious but I was actually working most of the time. That being said I had no food whatsoever, and needed to make a trip to my local Trader Joe’s.
And just look at this little gem of a package I picked up. Red Heirloom Spinach.
Gorgeous right?!?! This spinach originated in Europe from a wild seed variety and grows in clusters. The flavor has a subtle earthy taste and can be substituted for any green spinach dish. Just think of all the pretty dishes you can serve with this one.
Now I had planned on making some type of slaw salad with a sesame ginger vinaigrette and this is what I came up with. Mandarins somehow got thrown into the vinaigrette mix too. 😉
The salad consists of kale, red heirloom spinach, carrots, apple, avocado, hard boiled eggs and sesame seeds. Its got the perfect amount of crunch and packed with all kinds of goodness.
And to add to this tasty of a salad I bring it all together with a ginger, mandarin and sesame vinaigrette. Now that is quite the mouthful. The sweetness of the mandarin juice levels out the punch of the fresh ginger and toasted sesame oil.
Below is a quick snapshot of how I juiced the mandarins. Quick and easy.
I also julienned the apples and carrots to keep the crunch texture consistent with one another.
Combine the salad ingredients minus the eggs and avocado and toss with the vinaigrette. I like to add the avocado and eggs at the end and lay across the top.
And there you have it! A simple and refreshing salad that will keep you satisfied all afternoon.
Enjoy!
Kale and Red Heirloom Spinach Salad w/ a Sesame, Ginger and Mandarin Vinaigrette
2015-01-08 21:10:58
Serves 4
- Mandarin, Sesame and Ginger vinaigrette
- 1/4 cup mandarin juice, four mandarins
- 1/4 cup rice vinegar
- 1/2 cup sunflower oil
- 2 tablespoon toasted sesame oil
- 1 tablespoon grated ginger
- Pinch of salt and pepper
- Salad
- 3 handfuls of Kale
- 2 handfuls of red heirloom spinach
- 1 carrot, julienned
- 1/2 apple, julienned
- 4 hardboiled eggs, quartered
- 1/2 avocado, cubed
- 1 tablespoon sesame seeds
- Directions for the hard boiled eggs- Bring water to a boil in a medium sauce pan.
- Add eggs and boil for 3 minutes then reduce to low and continue to boil for 6 minutes.
- Remove from heat and blanch under cold water.
- Place to the side and let cool for 10 minutes.
- To make the vinaigrette, add all the ingredients to a small bowl and whisk well.
- In a large bowl, add kale and spinach.
- Peel carrot and julienne the carrot and apple. Add to bowl.
- Sprinkle the sesame seeds into the bowl and toss with the vinaigrette.
- Next spread the cubed avocado and hard boiled eggs across salad.
- Toss the salad with the vinaigrette right before serving.
Taste ‘N’ Dash http://tastendash.com/