Fresh Garden Salad Recipe

Fresh Garden Salad Cooking Recipes

Ingredients :

lettuce leaves as available,

iceberg or round varieties

Chicory leaves

Young spinach leaves

Sorrel leaves

Rocket (arugula) leaves

Sprigs or herb;

basil, mint, parsley, marjoram, chives

peppers, seeded and cut into rings

olive oil

Balsamic vinegar

Method :
  1. Wash and dry all the salad leaves and herbs thoroughly.

  2. In a large bowl or on a big plate, arrange the larger leaves on the bottom and gradually build your salad by overlaying smaller leaves on the top.

  3. The herbs are better left as small whole sprigs, interspersed throughout the rest of the vegetables so that you discover little explosions of taste as you munch on through the salad.

  4. Decorate the salad with the pepper rings, alternating the colors.

  5. Scatter a few nasturtium flowers on top.

  6. You will need no more than a sprinkle of oil and balsamic vinegar over the plate to enhance the natural flavors of the fresh vegetables.

Fresh green leaf vegetables tossed with garden herbs and combined with colorful edible flowers the best of all salads. You can make as much or as little as you like, so exact quantities really don't come into it; it all depends on how many mouths you have to feed.

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