This vibrant and refreshing salad highlights the tangy, lemon-like flavor of Red Veined Sorrel Baby Leaves, beautifully paired with sweet citrus fruits and toasted walnuts. The balance of bright acidity, natural sweetness, and crunch makes this a perfect light meal or appetizer, bursting with flavor and nutrients.
Ingredients
- 2 cups Red Veined Sorrel Baby Leaves
- 1/2 cup baby spinach
- 1/2 cup orange slices (blood oranges for a dramatic touch)
- 1/4 cup pomegranate seeds (for an extra pop of sweetness)
- 1/4 cup walnuts, toasted (for added crunch and richness)
- 2 tablespoons feta cheese, crumbled (optional, for a creamy contrast)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic or citrus vinaigrette
- Salt and black pepper to taste
Method
- In a large salad bowl, combine Red Veined Sorrel Baby Leaves with baby spinach
- Gently toss in the orange slices, pomegranate seeds, and toasted walnuts.
- Drizzle with olive oil and balsamic (or citrus) vinaigrette, coating the leaves lightly.
- If using, sprinkle crumbled feta cheese for a creamy, savory touch.
- Season with salt and black pepper, then toss gently to mix.
- Serve immediately as a light, refreshing salad that pairs beautifully with grilled seafood, chicken, or a side of crusty bread.
