This salad has everything that cuts through the richness of other creamy dishes happening alongside with a citrusy mint vinaigrette with a tinge of sweetness to cleanse ur palate.
I prefer to cut the veggies into bite size pieces since the person who eats can see the veggie they don't eat like onions.
Purple potato - medium size -4
Persian cucumber- 2-3 cut into thin rounds
Grape tomatoes- 8 cut into two
White onion - 1/2 of 1 - small cubes
Spring onion -3 strands chopped
Pomegranate -1/4 of 1
1.Potato has a tendency to get mushy when boiled in water so I usually steam it in a steamer just until a knife can be inserted without any effort. Once cool peel of the skin and cut into 6 pieces.
2.Arrange all the veggies on a platter and drizzle the vinaigrette evenly on top only as much as needed ,do not mix too much.
Grapefruit -1/2 of 1
Lime - 1/2 of 1
EV Olive oil - 1/4 cup
Mint leaves- a few (torn intosmall pieces)
Crushed pepper and Salt to taste.
Sugar or honey - 1/2 tsp (optional)
Squeeze the juice from the grape fruit and lime remove seeds ,strain if u like then add sugar,salt and pepper mix well then drizzle EV Olive oil slowly while u continue mixing with one hand.So the oil does not separate from the vinaigrette.
- Do not make the vinaigrette too much in advance as the grapefruit juice may turn bitter.
- If you crush the mint leaves too much it will turn black and look unappetizing.
|LINKS HERE : Spicy Roasted Turkey, Cranberry sauce, Roasted Fig and Beet Salad, Sauteed Brussels Sprouts, Wine Poached Pear|
Hope to hear from you lovely people out there.
Do check out other Thanksgiving recipes too .
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