Sunday, June 30, 2013

warm asian salad with feta

This recipe was adapted from a Canadian cheese booklet of recipes I got somewhere, probably one of the grocery stores I frequent. This recipe caught my eye as I had substitutable ingredients and it sounds pretty good. And it was. It was meant (according to the recipe) to serve 4 but it barely served 2 for supper but maybe as I used mixed greens instead of spinach, it wasn't as chewy as it should have been.

Warm Asian Salad with Feta (adapted from All you need is cheese magazine)
1/3 c roasted cashews, in pieces
1/2 lb ground pork
1 shallot, minced
2 cloves garlic, minced
1/2 tbsp ginger, minced
 2 tsp thai green curry paste
1 medium red pepper, diced
4 c mixed green salad leaves
1 c crumbled feta

To a saute pan, add ground pork, shallot, garlic and ginger and cook until the pork is cooked all the way through. Add a bit of water to the green curry paste and stir it into the mixture.

Add the red pepper and salad leaves to a large salad bowl. Add the pork mixture, cashews and sprinkle with feta. Serve immediately.

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