Fresh Cranberry Mandarin Salad
This is a delightful fresh salad that is appropriate for lunch or as a side dish during an evening meal. The dish is packed with antioxidants due to the spinach, kale, and cranberries. This salad has a high content of vitamin C, which safeguards our body from oxidative damage due to exposure to free radicals. In addition, the vitamin ensures the absorption of iron and increases your immune system. This salad is delicious with a piece of meat or fish from the grill.
- 100 gr Fresh spinach
- 75 gr Sliced kale
- 30 gr Dried cranberries
- 2 eggs
- 1 mandarin
- 1 apple
- 2 sprigs of celery
- 20 gr Pine nuts
- Lemon juice
- Extra virgin olive oil
- Sea salt and black pepper
Fill a pan with water and bring it to a boil. Boil the eggs for six to nine minutes.
Pour some cold water on the eggs and peel.
Wash the apple and remove the core. Cut the apple into small cubes.
Finely chop the celery.
Peel the mandarin and separate the wedges.
Place the kale and spinach on a plate and add the celery, cranberries, apple cubes, and tangerine wedges.
Roast the pine nuts in a dry frying pan.
Drizzle a tablespoon of olive oil over the salad and season with a tablespoon of lemon juice and a pinch of sea salt and black pepper.
Cut the eggs into wedges and place on top of the salad.
Sprinkle the pine nuts over the salad.
