Tuesday, October 20, 2009

Motley Mix Salad

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What do you do when you have a little bit of this and a little bit of that in the fridge and pantry?Grow fungi culture or make a colorful salad with the available assortments? You should know what option I chose. The outcome was gorgeously good. I am sending this recipe as an entry for "No Croutons Required" event hosted by Jacqueline @ TinnedTomatoes.
Here goes the recipe for the Motley Mix Salad:

  • Mixed Greens - 2-3 cups, cleaned and drained
  • Roma Tomato - 1, medium, chopped
  • Red Onion - 1/2, vertically slit
  • Cucumber - 1/2, large, thinly sliced
  • Carrot - 1/2, julienned
  • Strawberries - 6, roughly chopped
  • Tangerine - 1, peeled and segmented
  • Corn Kernels - 1/4 cup, cooked, fresh or frozen
  • Walnuts - a handful
  • Olive Oil - 3 tbsp
  • Balsamic Vinegar - 1 tbsp
  • Black Pepper - 1/2 tsp
  • Salt
  • In a bowl, whisk olive oil with balsamic vinegar, salt and pepper.
  • In another big bowl, add the greens, onion, cucumber, strawberries, tangerine and corn kernels.
  • Pour the dressing on top and gently mix.
  • Sprinkle julienned carrot and walnuts on top.
  • Serve immediately.
Makes 2 servings.

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