Wednesday, January 16, 2013

FRUIT&VEG SALAD

After a Christmas laden with heavy foods, I thought I would share a lighter salad recipe that can be easily transformed from lunch to dinner with the addition of a juicy nicely roasted chicken breast.

I had two girlfriends over for dinner last night, and this salad was inspired by the one that my friend brought for us!



A Refreshing Salad
Servers 4

Ingredients:
- 1 handful spinach
- 1 handful arugula
- 1 handful red or green leaf lettuce
- 1 green or yellow apple, diced (squeeze some lemon juice over the diced apple before adding it to the salad, this gives the fruit a nice tangy bite when you eat it!)
- 1 cucumber, diced
- 1 handful coloured cherry tomatoes cut in half
- 1 handful red and green grapes, cut in half
- nuts of your choice but I would suggest toasted pinenuts or toasted pecans
- Shaved parmesan cheese

For the dressing:
- 2 part good quality extra virgin olive oil
- 1 part rice wine vinegar (or white balsamic)
- 2 tbsp maple syrup
- 1 tbsp dijon mustard
- salt and pepper

Directions:
1. Wash and cut lettuce.
2. Wash and cut vegetables & fruit.
3. Shave the block of parmesan cheese by using a Y peeler
4. Toasts the pinenuts or pecans
5. In a glass jar, combine all the ingredients for the dressing and shake until emulsified.
6. Toss and serve immediately

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