Monday, April 09, 2012

Persian meatballs with springtime salad

Trying to cook healthy (again), so I had dear husband buy some ground turkey this week at Costco, not really knowing what I would do with it. Looked around on the web last night, and found this recipe for "Persian turkey meatballs," which seemed worth a try. Instead of grilling them (too windy), I formed them into balls and sautéed them in a little oil.


I made a cucumber-mint raita to serve with the meatballs and some white rice. (Kind of wanted to make tadik, but I didn't think I could pull it off with everything else going on tonight.) The meatballs were good, not great, and definitely needed more spice.

But the salad! Thrown together somewhat haphazardly, it was a lovely compliment to the meatballs and a sweet reminder of springtime. And, it was easy, too.


Strawberry Salad with Goat Cheese and Pomegranate Vinaigrette

3 cups salad greens (half baby spinach and half baby greens works well here)
8-10 strawberries, washed and sliced
1/4 medium purple onion, thinly sliced
4 ounces crumbled goat cheese

1 tablespoon pomegranate molasses
1 tablespoon rice vinegar
1/4 cup olive oil
salt and pepper to taste

Mix salad ingredients in a large bowl. Whisk dressing ingredients in a small bowl. Dress salad just before eating. If you have them, a handful of sliced almonds would have been great on this salad.

1 comment:

Mariam said...

I should start eating salad again. Salad looks good.