RECIPE OF THE WEEK

Hi everyone

Are you all geared up as another week begins.  A couple of nights ago I served up a new recipe at dinner time.  My goal this year is to try something new every week.  Well this salad recipe got the thumbs up and 10 out of 10. Yay!

I didn’t take any pics of it unfortunately, so the one you’re getting here is from the Recipe book – Tasty Guides  - Vegan.  The book is put out by Future Publishing Ltd, (email  bookazines@futurenet.com)

Baby Spinach Salad with Spicy Pecan Nuts 

(serves 4)

3Tb Olive oil                                      14oz mushrooms – halved

Salt and Pepper                                  1 Tb sugar

1 chili pepper finely chopped               7oz pecan nuts

5oz Radishes, sliced                           1 cooking apple, cored and chopped

3 ½ oz baby spinach

(Note – I played around with quantities a bit, and used about 1 cup of pecans, and 2 apples and instead of a chilli I used Sweet Chilli Sauce)

Dressing
3 Tb olive oil                                     4 Tb cider vinegar

2 Tb lemon juice                                1 Tb coarse mustard

2-3 Tb water

Heat 2 TB of oil in a pan and cook the mushrooms for 2 minutes

Remove from the pan and season to taste with salt and pepper

Heat the remaining oil and melt the sugar.  Add chilli (I added about 1-2 tsp of Sweet Chilli Sauce).  Cook nuts until they are brown.  Remove from pan and leave to cool.

Mix all salad ingredients.

For the dressing, mix oil and vinegar, lemon juice, mustard and water.  Drizzle over just before serving.

Now The Hubby is a very fussy eater, but even he liked it, so that’s a plus.

Give it a try.

Hope you like it.

Happy days

Jane