Fruit and Greens Vegetarian Salad Recipe

If you wish, you can mix and match different fruit to this salad and more flavour try using endive, mache and mizuna lettuce.

Stored in the fridge in a sealed airtight container without dressing, it will keep for 2 days.
Ingredients

• 8 cups romaine lettuce
• ½ cucumber, peeled and diced
• Salt, to taste
• 4 cup strawberries, hulled and halved
• 2 cups blueberries
• ½ cup Sweet Lemon Dressing (recipe follows)

1. Place lettuce in a large salad bowl.
2. Place diced cucumber into a colander and lightly pour the salt on. Allow time to drain. Once drained dry with paper towels and transfer salted cucumber into a separate salad bowl.
3. Add strawberries and blueberries to salad bowl as well and toss together. Once well mixed pour into salad bowl with lettuce, drizzle on sweet lemon dressing. Serve.

Serves 4

Sweet Lemon Dressing

This dressing tastes great with any salad that has any sort of sweetness to it, especially salads that have a lot of fruit. Feel free to use lemon balm or basil instead of the mint.

Stored in the fridge in a sealed container, or bottle, it will keep for up to 5 days.
Ingredients

• 3 tbsp lemon juice
• 1 tsp sugar
• Salt and freshly ground pepper, to taste
• 1 tsp dry mustard
• 2 tbsp fresh mint, chopped
• 2 tbsp vegetable oil
• 1 tbsp poppyseeds

1. In a small bowl add lemon juice, sugar, salt and pepper, mustard mint and vegetable oil. Whisk together. Once well combined, add in poppyseeds and gently stir in with mixture.
2. Drizzle over salad and serve.

Makes ½ cup

Greek Salad

Stored in the fridge in an airtight container without dressing it will keep for up to 1 day.

Ingredients

• 2 tomatoes, each sliced into 8 pieces
• ½ green bell pepper, cored, membranes removed and coarsely      
    chopped
• ¼ cucumber, skins removed and diced
• 2 celery sticks, finely sliced
• 1 tsp fresh basil, finely chopped
• ⅓ cup Greek Salad dressing (recipe follows)
• Small handful crisp leaves of lettuce, rinsed and drained
• 1 cup feta cheese, crumbled
• 16 black olives, pitted

1. In a large bowl add tomato, green pepper, cucumber, celery and basil. With you hands gently toss them so they become mixed together.
2. Drizzle dressing over salad. Using salad tongs toss salad until all vegetables are coated with dressing.
3. In separate salad bowls place in lettuce. Divide salad on top of lettuce and sprinkle on feta cheese and black olives for garnish. Serve.

Serves 4