A favorite salad of mine. I love combining different colors and textures in salads. This salad has a variety of greens enhanced with baby beet leaves. Make up your own combination of salad leaves with what is available in season. The ingredients in this recipe are organic.
200g wombok (Chinese cabbage), finely shredded
100g mixed salad greens, torn or shredded
50g butter spinach, finely shredded
100g red capsicum (pepper), julienned
75g red salad onion, finely sliced
¼ cup sun dried tomatoes
¼ cup each of sunflower seeds and pine nuts, toasted
Heat a pan/skillet on medium heat. Add sunflower seeds and pine nuts to pan. Turn heat to low, stir seeds/nuts frequently 3-5 minutes or until golden in color. Transfer to a small bowl and allow to cool.
Wash and prepare first three ingredients. In a large bowl add, salad greens, capsicum, onion and sun dried tomatoes and set aside.
Place the following ingredients in a small bowl and whisk together. Adjust flavors to your liking.
3 Tablespoon lemon juice
2 Tablespoon sesame oil
2 Teaspoon agave, (sweetener)
2 Tablespoon extra virgin olive oil
2 Teaspoon light soy sauce
1 Teaspoon garlic, minced
½ Teaspoon ginger, minced
Just before serving drizzle dressing over salad and toss. Add seeds and nuts and toss again. Transfer salad to a serving dish and serve. Enjoy!
O Taste and see that the Lord is good: blessed is the man that trusteth in him. Psalm 34:8
Posted by Yiannoulla