Spinach and Baby Corn Salad
Number of servings : Prep time: Cooking time: Type of meal : | Salads | Salads Special diet : Ingredients
Number of servings :
Prep time:
Cooking time:
Type of meal : | Salads | Salads
Special diet :
Ingredients
8 cobs (100 g) baby corn
Salt
3 oz (85 g) arugula
1 package (250 g) baby spinach leaves
For the dressing:
1 avocado
1 clove garlic
3 tbsp (45 mL) extra virgin olive oil
1 tbsp (15 mL) white wine vinegar
1 tsp (5 mL) sugar
1 tsp (5 mL) Tabasco sauce
Directions
Bring a small saucepan of water to the boil. Cut the baby corn across in half and add them to the boiling water with some salt. Simmer for 1 minute then drain. Rinse the arugula and spinach leaves and leave them to drain.
Meanwhile, make the dressing. Cut the avocado in half, remove the stone, and use a spoon to scoop the flesh into a large salad bowl. Peel the garlic and crush it into the bowl, then add the oil, vinegar, sugar, and Tabasco sauce.
Season to taste with salt, then stir the dressing together: some of the avocado will merge into the oil, but the diners should find some small chunks in the salad. Add the well-drained corn, arugula, and spinach leaves to the dressing, toss well and serve.
Makes 4 servings.
Nutritional information:
Imported on 2011-01-20 16:41:26 — Original ID:1820
