There is something about a green salad. I don’t know. Maybe it is the pretty colours, the fresh crunch or the little extra taste of summer you can get in your kitchen on cold winter days. When I travel (which is not that that often these days), it is the one thing I miss, salad.
And yet, we all assume that a green salad can be boring. Especially when you see it published somewhere as ‘green salad’. I mean, seriously, who wants to eat rabbit leaves? But with a few extra goodies, you can put an extra zing into a ‘green salad’.
Ingredients:
1 x ‘knob’ or bunch of radicchio
Fresh rocket
Mung Beans
1 x can of beetroot, whole
Fresh peas
Pomegrante
Tomatoes (I like the black russian)
1 x cucumber
Dressing:
2/3 cup good quality olive oil
1/3 Red wine vinegar
2 tbs Soy sauce or Tamari sauce
Salt and Pepper
Putting it together
♥ Make sure you wash the lettuce well. I like to just break it off in chunks. Add the rocket
♥ Give a good sprinkle of mung beans
♥ Don’t forget the pomegranate. This is the special ingredient that I CANNOT live without. I would add pomegranate to anything really. I love it! For a really cool tip on how to deseed it, check out this video.
♥ Cut your tomatoes.
♥ Cut your cucumber into half, long ways, then half again and chop. You should end up with little cubes.
♥ Mix all the dressing ingredients together. Dress your salad.
Do you have a special green salad ingredient that makes your salad go ‘ZING’?
linking up with With Some Grace
