Ingredients
- Serves 2-4
- 2-4 cups or handfuls fresh crunchy salad leaves (Janefield Hydroponics)
- 3⁄4 cup toasted walnuts or hazelnuts (suggested vendors Ettrick Gardens for Walnuts & Hazelnut Estate for Hazelnuts)
- 1⁄4 cup fresh lemon juice
- 6 Tbsp olive oil (Dunford Grove)
- Sea salt and freshly ground black pepper, to taste
- 1⁄2 cup shaved parmesan
- 1 apple julienned (Willowbrook Orchard)
Vendors
Tags
Vegetarian
Apples
Salad
Nuts
Healthy
HEALTHY SALAD
Method
- Combine leaves in a bowl; set aside
- Whisk together lemon juice, oil, salt, and pepper; toss with salad
- Sprinkle with parmesan cheese, apple and walnuts to serve
Comments
This is one of those quick impromptu salads where a bit of this and a bit of that combined with a simple yet fresh dressing works every time.
Thanks to JANEFIELD PEONIES and HYDROPONICS for providing the salad greens used in the demonstration.
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