- VV Team
Festive White Pak Choi & Cranberry Salad
It's the most. wonderful time of the year! So get your festive mood on with this delicious, nutritious and super-tasty warm salad to get you and your guests feeling all warm and jolly inside. The crunch from our freshly harvested White Pak Choi coupled with the sweet & sour tang coming from the cranberries and red wine vinegar combine to create the festive salad you are bound to make over and over....
Best of all, it takes only 15 minutes to prepare (and by our guesstimates, much less than that to devour!)
250 gm VertiVegies White Pak Choi
100 gm VertiVegies Baby Spinach
3/4 cup frozen cranberries
1 red onion
1/4 cup water
2 tbsp white sugar
1 tbsp canola oil
1/2 cup raisins
1/3 cup sunflower seeds
2 tbsp red wine vinegar
2 tsp dijon mustard
1 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
salt and pepper to taste
Place frozen cranberries in a pan with water and sugar. Heat the pan over a medium flame stirring till all the sugar has been dissolved. This should take about 5 minutes. Once the sugar has melted, remove the pan from the heat and allow to cool. Slice the Pak Choi length wise. Slice red onion thinly. Heat 1/2 tbsp of canola oil in a clean pan over a medium flame. Add in the cut Pak Choi and Baby Spinach and another 1/2 tbsp of canola oil and cook for 2 - 3 minutes, stirring constantly, until the greens have started to wilt. In a bowl, add the wilted greens, sliced red onions, cubed zucchini, raisins and cooled cranberries. In a mason jar (or large bowl), combine red wine vinegar, dijon mustard, lemon juice, olive oil, salt and pepper and shake vigoroursly (or whisk in a bowl). Drizzle the sauce over the plated salad and garnish with pumpkin seeds. Enjoy!
Reduce the amount of canola oil in the cooking process by baking the greens at 200C for 3 - 5 minutes instead of frying them.
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