I like salad as a dish that is colourful and packs with nutrients. Cook a small portion of spaghetti and serve it with a large salad for a simple and nutritious lunch.
Compared with creamy salad dressings that contain a lot of cream or mayonnaise, I prefer a refreshing vegetable vinaigrettes, like this one, made without dairy and mayonnaise. Simply grate the carrot into puree, then add some oil, white vinegar, salt, and pepper. It’s super simple and easy to make.
For the salad, raisins and toasted walnuts are added for extra sweetness and a crunchy mouthfeel.
Ingredients
- Romaine lettuce
- carrot
- cherry tomato
- raisins
- walnuts
For the vinaigrette
- 5 cm carrot
- 1 tbsp white vinegar
- 2 tbsp olive oil
- salt and pepper
How to Make
- Cut all the vegetables into appropriate sizes. Toast the walnuts in a mini toaster with 180ºC for 5 mins.
- Grate the carrot and place in a jar, then add in other vinaigrette ingredients. Vigorously shake the jar to make the emulsion.
- Mix everything and serve.
