Sprouts salad with a creamy feta vinaigrette

A lot of people I talk to wonder how I can consume salad on a regular basis and finally I may be able to answer it with my blog :). I typically never get around to blogging my salads because they are made real quick and they are usually a random mix of stuff with eye balled measurements. I am trying to put an effort now to document my salads more for my own benefit later than for anyone else’s because sometimes I come up with such kickass mix of veggies/ dressing that I might forget about it if I don’t blog it. Anywho, this creamy vinaigrette dressing is one such kickass one off things I made thanks to the fact that I wanted to finish off some leftover feta cheese and it wasn’t enough to form the main protein of the salad. Honestly, the sprouts using as the main protein in this dish was also not enough but together with the feta cheese, it made up for a decent quantity of protein in the dish. I don’t believe in buying store bought dressings because they come loaded with additives and preservatives and once you start making your own salad dressings (invest in good quality base products like your dijon mustard) and you will realise what tasty, yummy and quick dressings you can make for your salads.

Go ahead and try this one out.. you will love it! It’s so creamy that you won’t even realise you are eating healthy stuff :D.

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Sprout salad with creamy feta vinaigrette

Prep Time

10 mins

 

Course: Main Course, Salad

Cuisine: International

Servings: 1 person

Ingredients

Veggies for the salad

• 1 stacked cup lettuce
• 1 no cucumber
• 6 no cherry tomatoes
• 1 small onion roughly 1/4c chopped
• 1 cup capsicum
• 2 tbsp olives
• 3/4 cup moong sprouts

Creamy feta vinaigrette

• 1.5 tbsp crushed feta
• 2 tbsp butter milk
• 1 tbsp water
• 1 tsp red wine vinegar
• 1 tsp olive oil
• 1 no medium size garlic grated
• 1/4 tsp grated ginger
• 1/2 tsp freshly ground pepper
• 1/2 no green chilli
• 1 tsp dijon mustard
• 1/2 tsp salt

Instructions

Prepping the veggies for the salad

1. Wash all the veggies and ensure to dry the lettuce.

2. In a medium sized bowl, toss in roughly torn up lettuce leaves.

3. Peel the onion & cucumber skin. Chop the onion into small and fine pieces and toss it into the bowl.

4. Chop the cucumber into bite size pieces and add it to the bowl. Also toss in the cherry tomatoes.

5. In a microwaveable plate, place the 3/4c sprouts and sprinkle 0.5t water. Microwave at high heat for 1 minute.

6. Let the sprouts cool down a bit and add it to the veggie bowl.

7. If you plan on having the salad later, store it in an airtight container in the refrigerator.

Creamy feta vinaigrette

1. Finely chop 1/2 green chilli. Grate 1 medium garlic and a small piece ginger (amounting to 1/4t when grated).

2. In a small bowl, add 1.5T crushed feta cheese, 2T butter milk, 1T water, 1t red wine vinegar, 1t olive oil, 1 medium garlic grated, 1/4t grated ginger, 1/2t freshly ground pepper, 1/2 no finely sliced green chilli, 1t dijon mustard, 1/2t salt.

3. Whisk everything together. Your dressing is ready.

4. If you plan on having the salad later, store it in an airtight container in the refrigerator.

Putting the salad together

1. Right before serving the salad, pour the salad dressing over the veggies & sprouts mix.

2. Mix everything together. Check & adjust the seasoning.

3. Serve cold!

Recipe Notes

1. You can add more sprouts. I had only that much on hand. I would have preferred adding another 1/4 cup sprouts. 
2. I prefer cooking my sprouts a bit instead of having it raw. 
3. Any other protein would also go well in this dish – channa, black channa etc.