Sunday, 10 November 2013

Spinach, Orange and Brazil Nut Salad with a Blackcurrant Dressing



A salad dressing can be flavoured in so many different ways. To this one I added some Barker's Lite Squeezed New Zealand Blackcurrants Fruit Syrup which gave it a vibrant ruby red colour.
The salad itself is a healthy mixture of  baby spinach, orange segments and chopped brazil nuts
Best to use a ceramic or glass bowl for this salad as the dressing can soak into a wooden bowl and leave its mark.
Blackcurrant Vinaigrette
1 tablespoon of Barker's Lite Squeezed New Zealand Blackcurrants Fruit Syrup.
2 tablespoons of olive oil
2 tablespoons of red wine vinegar
1/4 teaspoon of Dijon mustard
salt and pepper to taste
Whisk altogether.
Balance the ingredients to suit your own taste buds.
If you would  like a slightly sweeter and more intense blackcurrant flavour increase the fruit syrup to two tablespoons.

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