serves 4
1 white cabbage, minced
2 red onions, chopped
1 tbsp poppy seeds
1/4 c sultana or corinth raisins
3 tbsp blueberry vinegar
3 tbsp sunflower oil
1 tbsp sesame oil
2 garlic cloves, crushed
2 tbsp liquid honey
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1 tbsp curry powder or vindaloo spices
1 tbsp soy sauce
1 tbsp fresh ginger, grated
1 kiwi, peeled and diced small
1 banana, peeled and diced small
2 slices pineapple, diced small
12 melba toast
fine herbs, chopped to taste
1/2 c fresh or dried coconut, grated
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In a large bowl, combine cabbage, onions, poppy seeds & raisins. Set aside.
In a small bowl, blend together vinegar, oils, garlic, honey, curry powder, soy sauce and ginger. Add to cabbage mixtures and toss. Refrigerate 2 hours.
Transfer salad onto serving platter of 4 individual plates. Garnish with kiwi fruit, banana, pineapple and Melba toast. Sprinkle with your choice of fresh herbs, then coconut. Serve.
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serves 4
1/4 c raspberry vinegar
2 tbsp plain yogurt
2 avocados
1 tbsp raspberry vinegar
2 tsp liquid honey
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2 tbsp orange juice concentrate
1 - 1 1/2 c fresh strawberries,
washed, hulled & sliced
1 c sesame croutons
fresh ground black pepper to taste
2 tbsp roasted sesame seeds
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In a bowl, blend together first quantity of raspberry vinegar and yogurt. Set aside.
Slice avodados in two and remove pit. Peel avocados, then dice. Add to yogurt mixture. Refrigerate.
In a bowl, mix together second quantity of raspberry vinegar, honey and orange juice concentrate. Add in strawberry slices, turning gently until well-coated with the mixture. Place onto 4 plates, arranging decoratively.
Combine croutons and avocado mixture. Transfer to center of each plate. Season with pepper to taste and sprinkle with sesame seeds. Serve
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serves 4
1 papaya
1 c honeydew melon
3 c mixed greens
1 c sorrel
10 leaves fresh sage, chopped
1/2 seedless cucumber,
peeled & diced
2 tbsp fresh savory, chopped
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1/4 c roasted hazelnuts,
chopped
1 c garlic croutons
1/3 c honey & dijon dressing
pink pepper & salt to taste
1 smoked duck breast,
minced
edible flowers to taste
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Using a melon baller, carve papaya and honeydew melon into balls. Transfer to a bowl.
Add in greens, sorrel, sage, cucumber, savory, hazelnuts & croutons. Pour dressing over salad, tossing gently. Season to taste.
Arrange salad onto 4 plates. Garnish with sliced duck and edible flowers if desired. Serve.
Note: you can replace smoked duck with your choice of smoked meat or fish, such as Prosciutto, trout, salmon, etc.
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How to grow Lettuce & Salad Greens
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