Purslane Salad with Cherries and Feta
Serves 4
Purslane is nutrient-dense, with lots of omega-3s. The olives are optional, but their saltiness plays well with the sweetness of the cherries. This salad can be assembled and refrigerated for several hours before tossing with the dressing.
Ingredients:
1 generous bunch purslane, thick stems cut away (12 ounces, about 4 cups), washed and dried, or 1 bag mache
1 tablespoon chopped fresh mint
16 Bing cherries, pitted and quartered
12 kalamata olives, pitted and coarsely chopped
1 tablespoon sherry vinegar
1 teaspoon balsamic vinegar
1 tablespoon fresh lemon juice
1 small garlic clove, pureed
¼ cup extra-virgin olive oil
salt
freshly ground pepper
1 – 2 ounces feta, crumbled
Instructions:
- Toss together the purslane or mache, 2 teaspoons of the mint, the cherries, and the olives in a salad bowl.
- Whisk together the vinegars, lemon juice, garlic, olive oil, salt, and pepper. Toss with the salad. If desired, transfer to a platter.
- Sprinkle the feta and remaining mint over the top and serve.
Shopping List
- 1 large bunch purslane or 1 bag mache
- fresh mint
- 16 Bing cherries
- 12 kalamata olives
- sherry vinegar
- balsamic vinegar
- lemon
- garlic
- extra-virgin olive oil
- 1 – 2 ounces feta
Contributed by:
Sue Smith, Certified Health Counselor, Prime Health Style
sue@primehealthstyle.com
