Saturday, January 11, 2014

Spinach-pomelo-orange salad

This is a modified remake of the salad I tried last year, Warm Spinach and Orange Salad in Asian Vinaigrette. I was able to buy spinach from my favorite vegetable vendor this morning. The fruit stall was just adjacent to the veggie stall so I made a quick peep if there was pomelo. They had pomelo. Great! So here's my Spinach-Pomelo Salad for lunch.
Spinach-Pomelo-Orange Salad
Ingredients:
2 bunches of fresh spinach, washed and cooled in several pieces of ice cubes
2 segments of pomelo and orange, white peel removed
4 pieces large shrimps, pre-boiled, shells removed, deveined and cut into 3-4 pieces each
1/2 red onion, sliced thinly
2 pieces pitted prunes, cut into small pieces 
Ground mixed nuts (pistachios, walnuts, almonds)

Dressing:
1 tsp garlic, minced
2 tbsps balsamic vinegar
1 tbsp olive oil

Steps:
  1. Drain spinach. Place on a salad platter or bowl.
  2. Arrange pomelo and orange segments over spinach.
  3. Add shrimps, onion slices and prunes.
  4. Mix ingredients for dressing and pour over salad mix.
  5. Top with mixed nuts.
  6. Serve with any fish, chicken or pork steak.
Spinach-Pomelo-Orange Salad
We (Billy, my husband and Ayana, my eldest daughter) enjoyed the salad with grilled salmon for lunch. How about giving this salad a try?
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