All green salad

Refreshing green salad studded with toasted nuts.
 
recipes healthy vegetarian salad

Recipe from: 4 March 2014
Preparation time: 10 min
Cooking time: 10 min
 
 

Ingredients

 
  • 12
    asparagus spears
  • 12
    green beans
  • 1
    Tbs
    honey
  • 1
    cup
    pecan and/or macadamia nuts
  • 1
    handful of fresh mint
  • 1
    handful of fresh fennel
  • 1
    cup
    mixed green leaves
  • Vinaigrette:
  • 3
    Tbs
    olive oil
  • 1
    Tbs
    sesame oil
  • 1
    garlic clove - crushed
  • The juice of 2 lemons
  • Sea salt and black pepper to taste
Servings: Change Serving
 
 

Method

 
Preheat the oven to 200°C

Blanch the asparagus and green beans in a large pot of boiling water. Only leave them in the water for a minute, until slightly tender and a lovely green colour. Immediately stop the cooking process by dropping the greens into ice-cold water. Scoop out and set aside to dry.

Heat the honey in a microwave for a few seconds. Pour over the nuts and roast on a baking tray for 5 minutes or until the nuts are golden brown. You need to keep a close eye on this as nuts burn notoriously quickly the minute you do something else.

Remove from oven, cool completely and separate nuts from one another.

Vinaigrette:

Shake all the ingredients together.

Slice the asparagus in half lengthwise and mix the asparagus, beans, mint, fennel and mixed greens together with the vinaigrette. Divide onto 4 plates, and sprinkle nuts over.

Serve immediately with fresh warm crusty bread.

Recipes developed for Food Lover's Market by Marie-Louise Guy and Callie Maritz from CAKEBREAD.

 

Read more on: healthy  |  vegetarian  |  salads  |  recipes
 

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