Ingredients:
10 cups (2.5 litre) of mixed leafy greens
1/2 Granny Smith apple, cut in half and sliced
very thinly
1/2 pear, cut in half and sliced very thinly
1/2 c. (125 ml) blueberries
1/2 c. (125 ml) raspberries
1/2 c. (125 ml) strawberries, sliced or red
currants
1/2 c. (125 ml) shaved parmesan cheese
1/4 c. (50 ml) sliced dried apricots
1/4 c. (50 ml) toasted walnut pieces
1/4 c. (50 ml) pepitas (pumpkin seeds)
1 tsp. (5 ml) fl ax seeds
1 tsp. (5 ml) poppy seeds
1/4 c. (50 ml) edible fl owers (optional)
Method
- Place greens on a large platter or shallow
salad bowl.
- Evenly distribute the apples and pears over the greens, followed by all the berries.
- Sprinkle the Parmesan, apricots, walnuts pepitas, fl ax seeds and poppy seeds over top.
- Lightly sprinkle salad with sea salt
- Lightly drizzle with quality balsamic vinegar,
followed by a drizzling of quality extra virgin olive oil.
- Season with freshly cracked pepper
- Garnish with fl owers if using and serve.
Note: If you want to make a prepared dressing, below is a recipe that will make enough for at least 3 salads. The dressing can be stored in the fridge.
Balsamic Dressing
Ingredients:
3 tbsp. (45 ml) balsamic vinegar
1 tsp. ( 5 ml) sea salt
1/2 c. (125 ml) extra virgin olive oil
pepper to taste
Directions:
- In a small bowl, combine the vinegar and sea salt and whisk until the salt is dissolved.
- Slowly whisk the oil until smooth. Season with pepper to taste.
