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Spinach, Pickled Red Onion and Walnut Salad
🇧🇷Brazil
•View in original language
(Português)
20 min(s)
9 servings
Daniel Phelipe
@dannielphelipe- Ingredients
- Recipe
- FOR THE SALAD ONE BUNDLE OF SPINACH, CLEAN, ONLY THE LEAVES 200GR OF NUTS1 to taste
- FOR PRESERVED PURPLE ONIONA PURPLE ONIONSOME BRANCHES OF THYME OR ROSEMARY cloves of GARLIC SOME GRAINS OF KINGDOM PEPPER AND/OR MUSTARD ½ COL. OF SUGAR TEA ½ COL. OF SALT TEA ½ XIC. OF WHITE VINEGAR ½ XIC. OF WATER1/2 cup
- FOR VINEGAR 2 COL. OF LEMON JUICE OR BALSAMIC VINEGAR SOUP 1 COL. OF DIJONUMA MUSTARD SOUP Pinch of SALT AND ONE OF KINGDOM PEPPER6 COL. OF OLIVE OIL SOUP2 tablespoon
- PREHEAT THE OVEN TO 180ºC. PLACE THE WALNUTS ON A ROATING PLATE AND BAKE FOR 10-15MIN, OR UNTIL THEY ARE SLIGHTLY TOAST.
- PREPARE THE ONIONS: PLACE 1 LITER OF WATER TO BOIL IN A KETTLE. PEEL AND SLICE THE ONION INTO SLICES AND SEPARATE THEM A LITTLE WITH YOUR FINGERS. Peel the garlic clove and cut it in half.
- IN A GLASS OR POT WITH A LID, MIX ALL INGREDIENTS, EXCEPT FOR THE ONIONS.
- PLACE THE ONION SLICES IN A Sieve over the sink and slowly pour all the boiling water over them. DRAIN WELL.
- ADD THE ONIONS TO THE PRESERVE, MIX WELL AND REFRIGERATOR. THEY ARE READY IN 30MIN, BUT IMPROVE WITH TIME.
- MAKE THE VINEGAR, MIXING ALL THE INGREDIENTS WITH A FORK.
- ASSEMBLE THE SALAD WITH THE SPINACH LEAVES, THE PURPLE ONION SLICES AND THE WALNUTS. SERVE WITH THE SEPARATE VINEGAR.
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