January’s Recipe Redux is appropriately titled “A New Ingredient for the New Year," and it was all about choosing a novel ingredient and creating a recipe with it. I didn’t have anything particular in mind so I decided to just take a trip to the store and see what jumped out at me. I put three new ingredients in my basket- dried mulberries, avocado oil and celery salt, thinking I could probably figure out a recipe using at least one of them. I started with a salad, throwing the mulberries atop a bed of spinach, walnuts and white beans. Then I decided to take things a step further and actually use the celery salt and avocado oil in the dressing...which really worked! All three ingredients really made the recipe stand out- the mulberries add a sweet and chewy texture which combos nicely with the fresh spinach, hearty beans and the crunchy walnuts. The avocado oil has flavor set apart from olive oil and adding the celery salt, along with honey mustard gave it some zip. This salad is a powerhouse of nutrition too- containing lean protein, healthy fat, antioxidants and fiber….plus it is very filling and delicious! I hope you will give it a try along with all these other new ingredient inspired recipes from the talented Recipe ReDux group.
2-3 packed cups of spinach leaves (washed and dried well)
¼ cup dried mulberries
¼ cup canned white beans (rinsed well)
2 tablespoons chopped walnuts
1 tablespoon avocado oil
1 tablespoon honey mustard
¼ teaspoon celery salt
Add the first 4 ingredients to a medium bowl. In a small bowl whisk together the avocado oil, mustard and celery salt. Pour the dressing over the salad and toss to coat. Refrigerate if not serving immediately.
Makes 2 servings
Serving size: ½ salad Calories 220 Protein 5 g Carb 22 g Fiber 6 g Sugars 8 g Fat 12 g Saturated fat 1.5 g Sodium 280 mg