Mango and Pecan Salad

March 1, 2012 § Leave a comment

Image

The beauty of a salad shines through when you assemble them on an individual serving plate. When you make salads in a big bowl, chances are the smaller bits will sink to the bottom. The visual appeal of food is just as important as taste and can easily enhance the dining experience. When creating your own salads, keep in mind the taste, colour and texture when combing ingredients.

Prep time 10 minutes

Ingredients
3/4 cup (185 ml) chopped spinach
3/4 cup (185 ml) mixed greens
1/2 mango cut into 1/2 inch pieces
2 tbsp (30 ml) goat’s cheese (optional)
1/8 cup (35 ml) pecans
dressing

Arrange the ingredients on a plate in the order listed and toss with your favorite dressing.

Advertisements

Mixed Green Salad with Beets, Blueberries and Walnuts

February 27, 2012 § Leave a comment

Salads that eat like a meal, like this one here, can be healthy snacks that tie down your appetite between meals. The combination of the sweet beets and blueberries with the savoury feta and walnuts, creates contrasting flavours that satisfies the palate. In the summer when I want something light for dinner, I often make this salad.

Prep time 10 minutes
Makes 1 salad

Ingredients:
1 1/2 cups (375 ml) mixed greens
1/4 cup (60 ml) boiled and sliced beets
1/4 cup (60 ml) cherry tomatoes
1/8 cup (30 ml) feta (optional)
1/8 cup (30 ml) blueberries
1/8 cup (30 ml) roughly chopped walnuts.

Method:
1. Arrange the ingredients on a salad plate in the order listed above.
2. Drizzle with your favourite dressing and enjoy.

Where Am I?

You are currently browsing entries tagged with greens at Coriander Kitchen.