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 (12g) Protein2050 Cricket Flour
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 Flour .  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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