Salads and their dressings beautifully combine to bring you vitamins, minerals and essential fats. Here is one of my recipe. As you may probably have heard that some salads were infected with the bacteria E Coli http://www.bbc.co.uk/news/health-36823404. If you do not want to be poisoned make sure you wash them!
Salad for 2
Ingredients
For the Salad
Salad - any salad will do - a gem lettuce is already a good size. I buy whole salads from my local farmers’ market. The darker the leaves the more nutrients they provide. So forget the iceberg. If I miss the market, I’ll buy a whole salad from the supermarket. Personally, I dislike pre-packed salad leaves. I know they are instant foods but so expensive for less nutrients. Anyway the salad is a base and if you use the other ingredients, they will provide fantastic nutrients too.
Fresh Herbs (any such as mint, parsley, coriander, thyme or tarragon and as plenty as you like)
1 or 2 Tomatoes (washed)
1 or 2 tbsp of Seeds (such as sesame, pumpkin, flax or sunflower seeds – the FoodDoctor makes a good salad mix)
Lemon juice (optional)
For the dressing
1 tbsp Apple Cider Vinegar
1 tsp Red Wine Vinegar
1 tbsp Rapeseed Oil
1 tsp Mustard of your choice – I use Dijon
¼ tsp Lucuma Powder, Maple Syrup or raw Honey (anything sweet will do but avoid white sugar)
Pinch of Salt
Pepper
Method
1. Remove the salad stalk. You must wash your salad and herbs with water except if it is 'ready to eat'. Soak them quickly in cold water with a teaspoon of vinegar and rinse them thoroughly. Make sure there is no earth left. Dry them in a salad dryer or by wrapping them and shaking them in a clean towel. Cut the leaves and herbs and put them in a salad bowl.
2. Cut the tomatoes into cubes, add them to the bowl
3. Mix the dressing ingredients in a little pot and shake it with the lid on.
4. Pour the dressing onto the salad and mix well.
This kind of salad will go with most of your meals. It is fantastic with a fish, meat or even left overs of roast chicken or dahl.