Prep 15 mins
Cook 1 hr
My sister in law brought the following fresh salad (using organic produce from our local farmers' market) to a family function and I loved the simplicity. Her version was served with one of the Newman's Own brand store bought salad dressings. I don't normally buy store bought dressings so I found this lime vinaigrette recipe on Food Network. I modified it by intentionally omitting all the herbs. Try your favorite dressing, preferably a light vinaigrette. Anything too heavy will overpower the salad.
- 2 limes, juice of
- 1⁄2 teaspoon grated lime zest
- 1 1⁄2 tablespoons champagne vinegar or 1 1⁄2 tablespoons white wine vinegar
- 1 pinch salt
- 1⁄4 teaspoon cracked black pepper
- 1⁄8 teaspoon salt-free garlic powder
- 2 1⁄2 tablespoons extra virgin olive oil
- 4 -5 cups fresh baby spinach leaves, rinsed and dried to remove excess moisture
- 1 medium tomatoes, seeded and diced
- 2 shallots, peeled and sliced
- 1⁄3 English cucumber, sliced
- 1⁄4 cup celery & leaves, sliced thinly
- 1 small carrot, grated
- 2 tablespoons fresh basil, chiffonade (my addition-optional)
- Prepare the salad dressing by whisking all ingredients together. Best prepared at least 1 hour in advance. Yield: approximately 1/4 cup.
- Place the spinach leaves in an attractive wide salad bowl.
- Arrange the tomatoes around the edges. Arrange the onion, cucumber, too in little mounds around the edge of the bowl. Toss in the celery.
- Grate the carrot and place in in the center of the salad. Top with the basil, if using.
- Serve dressing on the side and lightly drizzle.
- Meal suggestion: Salad, corn on the cob, fresh fruit and crostini.
This salad was too sour also a little bitter from the lime. But maybe my lime was more bitter than it was meant to be. Maybe adding a a little sweetener to the dressing would help this taste better. I added a dash of organic apple cider vinegar and it made the dressing taste a little sweeter. I left out the other vinegars for religious reasons. I had to use garlic salt :X and added just a little with no additional salt. I used an unrefined extra virgin olive oil. The rest I followed without the basil a I didn't have any and I used grape tomatoes cut in quarters. I won't make this again.
This was a good salad, and the lime vinaigrette was very refreshing. I was a bit conservative on the basil (since it was fresh, I was afraid it would overpower the rest of the flavors). But I think next time, I'll stick to the recipe and go with the full amount of fresh basil. It worked really well in this recipe.