Greens, Feta, Cranberries and Candied Pecans Salad

 Greens Leafs, Feta, Cranberries and Candied Pecans Salad on Chia Bread BowlsThis is a "copycat" recipe of a salad my friend Leslie made for us during one of our "cooking dates.    I love the contrasts:  the sweetness and crispness of the candied Pecans, the acidity of the dried cranberries and the smooth melt-in-your-month feta, all topped with a nice balsamic dressing - the flavors and textures are just brilliant.

To give it an extra flair and some health brownie points, here it is served in a Chia Mountain Bread basket.    Chia is rich in Calcium, Phosphorus and Manganese that make stronger bones and teeth, packet of proteins and fibres and will make you feel full faster.

To make the bread bowls simply line the bread into a oven proof bowl and toast it for about 10min in a 180C (300F) pre-heated oven.   It works with any bread wrapper and even fine flat bread like pita (opened).

When serving the salad in the bread bowls, always serve the dressing aside otherwise the bread will go soft.  Serving spoons are an idea for a great presentation and If you are wondering what are the pink rocks, it's Himalayan salt which is supposed to be good for you because of it's minerals like iron oxide that is what gives it the "pinkish"color - I confess that I am a bit skeptical about it and the fact is that it is still more than 95% NaCl (sodium chloride),  however it has indeed an awesome color and makes my dishes pretty and that's my very shallow reason to use it :-)

Be healthy and enjoy it!
x
Rachel

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Greens Leafs, Feta, Cranberries and Candied Pecans Salad on Chia Bread Bowls
Serves: 4 Cost:$$ | Difficulty:  Easy| Time: 30min
Author: Rachel Elich inspired by Leslie :-)

Ingredients
For the Salad
  • 200g of green leaves of your choice (iceberg lettuce, purple lettuce, spinach, radicchio)
  • 100g Good Quality soft Feta Cheese Crushed
  • 3/4 Cups Pecan nuts
  • 1/2 Cup dried cranberries
  • 1 Egg White
  • 2 Tablespoons Sugar
For the dressing
  • 1/8 cup good balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1Tablespoon honey
  • Salt and Black pepper to taste
  • For the bread bowls
  • 4 Chia Mountain Bread Wrapping
  • 4 Oven proof bowls
Instructions
For the Salad
  1. Pre-heat the oven to 180C
  2. Line a baking tray with baking paper
  3. In a bowl lightly beat the whites with the sugar
  4. Stir in the Pecan nuts, making sure they are all covered with the whites and sugar.
  5. Spread the nuts coated with the whites in the baking tray and bake for about  15-20 minutes. 
  6. Remove it from the oven, let it cool down and break it in pieces
  7. In a large bowl mix the leaves with the cranberries, feta cheese and sweet pecan nuts
For the Dressing
    bread bowl
  1. Mix all dressing ingredients together in a bowl or a shaker
For the bread bowls
  1. Pre-heat the oven to 180C
  2. Line one wraps on each bowl
  3. Bake it for about 10 min
  4. Careful when removing the bread bowls from the bowls, they are quite fragile
For Assembling
  1. Share the Salad among the bread bowls
  2. Serve the Dressing aside 






Rachel Elich

Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.

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