Winter salad bursting with robust flavors!
Winter salad? I was not too sure about this idea. Who in their right minds would eat a salad in winter and that in most probably the coldest week of the year.
Winter salad idea came to me when I walked through the Foodlover’s Market the other day and they had mountains of dates on display. They looked so plump and delicious that I could not resist buying some. A bonus is that my daughter loves them so it solved lunchbox dilemmas too! Dates are very healthy and can satisfy your craving for something sweet before you grab the nearest chocolate. The sugar content of dates is about 80% of the fruit and it is also a great source of potassium!
I have to be honest, the last thing on my mind when I saw the dates, was nutrition! I have evil thoughts about dates wrapped in bacon, because that is my most favorite parties snack from way back when! Devils on horseback and although I have no idea how this name ties up with the snack I have worked it out in my head that the amount you will consume is quite devilish and that is why these snacks are called that!
Back to my winter salad! A winter salad has to have body, something that will stick to your ribs. Bold in flavors and textures and a good winter salad must warm you up! So why not disguise my Devils on horseback in a salad with citrus flavors of winter? Having the sinful devils on horseback in a salad, also kind of prevents you from eating too many!
A simple salad dressing with balsamic vinegar and olive oil and your winter salad with bring a ray of sunshine to your plate.
250 g streaky bacon ( 12 strips )
24 pitted dates
250 g salted cashew nuts
120 g big pillow bag young salad leaves – rocket, watercress, baby spinach
For the salad dressing
125 ml olive oil
80 ml balsamic vinegar
5 ml Dijon mustard
10-15 ml honey
Preheat oven to 180 C. Cut the bacon on half so that you have 24 halves or bacon. Wrap each date with a piece of bacon and secure with a toothpick. Place the wrapped dates on a baking sheet and bake until they are golden brown and crispy. Keep warm. Peel the oranges, remove the bitter white pith and with a very sharp knife, cut segments from the orange. If you need visual advice, click here!You can either make one big salad or 6 individual salads. Place the devils on horseback on the salad leaves (4 per person) and scatter the cashew nuts over the whole salad.
To make the dressing
Place all the ingredients in a tall jug and with your stick blender blitz it until it becomes thick and velvety! Pour over the salad and enjoy!