baby spinach + grated kohlrabi + raspberries

April 1, 2014 • Nancy Wolfson-Moche

The ingredients of this salad went from fridge to plate in less than ten minutes. Not exactly farm to table, but it does include the time it took me to come up with the idea for the recipe. IMG_5329

serves 3

INgredients

2.5 oz baby spinach

½ kohlrabi

3 oz raspberries

1 lemon

1 Tablespoon EVOO (Extria Virgin Olive Oil)

pinch sea salt

Process Wash the spinach and the raspberries well.

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Drain and set aside. Peel the kohlrabi and grate it, using the medium grade on a box grater.

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Set aside. Build each salad in a bowl: place the spinach leaves in the bowl, top with raspberries and grated kohlrabi. Sprinkle the sea salt on it; squeeze the lemon and pour it over the salad.

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Drizzle the olive oil on top and serve.

©Nancy Wolfson-Moche 2014

 

 

 

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The food was creative, delicious and healthy. We learned the correct and efficient ways to cook and prepare a variety of foods. In addition, she taught us how to maximize the nutritional value of each vegetable. Another bonus to this class is how beautifully she interjected the spiritual aspects of each ingredient. She surprised us with personal touches to make my birthday more festive.

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