Fresh garden salads are in essence collect, wash, dress and toss the freshest ingredients. Variety and excitement in a garden salad can be achieved with different flavors, textures, and colors.
Ingredients
300 g baby spinach
160 g snow pea sprouts
125 g alfalfa sprouts
280 g Lebanese cucumber
100 g spring onion
1 green capsicum (250g)
150 basil leaves (50g)
10 nasturtium leaves and flowers
Method
Layer the freshly washed greens in a glass bowl in listed order and finish with the nasturtium leaves and flowers. Place in the middle of the table with some salad tongs and dressings.
Note: Measure approx. one handful of salad per serve for starter or double for main course.
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