Home BE EPICUREAN Spinach Radicchio Salad with Insect Vinigrette

Spinach Radicchio Salad with Insect Vinigrette

written by Mayshad Mag October 27, 2018
Salad
Mayshad Mag

By Mayshad Mag

Mayshad Magazine is an advocacy platform for empowerment which mainly focuses on empowering women, raising awareness and exploring a contemporary lifestyle.

This nutty and unique salad, infused with Insect Protein, is both bright and rich at the same time. It is a love-it or leave-it dish for some, but those who love it crave it AND eat the leftovers of those who don’t! A wicked starter salad for the food adventurer!

Servings: 6
Ingredients:

Walnut-Balsamic Insect Protein-Vinaigrette:

4 tablespoons balsamic vinegar

3 tablespoons walnut oil

2 tablespoons (14g) Protein2050 Cricket Powder

3 teaspoons honey

Salt and fresh ground pepper

*This dressing is always made best a little ahead of time so it can do it’s ‘thing’

Salad:

3 cups baby spinach, freshly washed

3 cups radicchio, chopped

2 celery stalks, sliced thin on an angle

1/4 cup walnut pieces

1 cup organic grapes, sliced in half

1/3 cup crumbled chevre or goat’s cheese

Directions:

In a small bowl whisk together the walnut oil, balsamic and honey.  When blended, whisk in Protein2050 Cricket Powder.  Season with salt and pepper and then set aside.

In a larger bowl combine the spinach, radicchio, celery, walnuts, and grapes and give them all a toss.

At this point, I like to plate this salad and top with the goat’s cheese.  Finish off with a drizzle of this fragrant nutty Insect Protein-Vinaigrette and Voila!  Ready to ‘wow’!

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