Mixed Leaf Salad Food

AVOCADO & LEAF SALAD

Steps:

• Make the dressing by whisking the mustard, vinegar and oil together, along with 1tsp water. Season well.
• Place the salad leaves and avocado chunks in a large bowl, then use your hands to toss the dressing through. Add the croutons just before serving so they stay nice and crisp.

MIXED GREENS SALAD WITH FIGS AND HERBS

Steps:

• Whisk olive oil, lemon juice, salt, and pepper together in a small bowl and set dressing aside.
• Quarter figs vertically; cut quarters in 1/2, and then into slices.
• Toss mixed greens, figs, pecans, parsley, mint, dill, and green onion together in a large bowl. Pour dressing over greens and toss. Sprinkle feta cheese over salad and serve.

MIXED-LEAF SALAD

Steps:

• Quarter, core, and tear radicchio and Boston lettuce into bite-size pieces; trim tough stems from spinach. Rinse leaves and dry well. Toss together in a large bowl.
• In a small bowl, whisk together balsamic vinegar, olive oil, and honey; season with coarse salt and ground pepper. Just before serving, drizzle over lettuce; toss gently.

MIXED LEAF SALAD WITH MOZZARELLA, MINT, PEACH & PROSCIUTTO

Steps:

• If I make this for my lunch I'll use one nice, ripe peach, half a ball of mozzarella and a couple of slices of prosciutto.
• Pinch the skin of the peaches and peel from the bottom to the top, then quarter.
• Rip the mozzarella into small pieces and place on a plate with the peaches. Lightly season with sea salt and black pepper.
• Lay a couple of slices of prosciutto over the top.
• Tear up the mint leaves, toss with the mixed salad leaves and dress with a little of the extra virgin olive oil & lemon juice dressing.
• Throw the leaves on top. Simple!

MIXED GREEN SALAD

Steps:

• Tear the lettuce leaves into bite-sized pieces and transfer them to a large salad bowl. Add the cucumber, tomatoes, and onion. Sprinkle with the oil, vinegar, and salt and pepper, and toss to combine.

BEST SIMPLE TOSSED GREEN SALAD

Steps:

• Combine dressing ingredients in a jar, cover and shake vigorously to combine.
• In a large bowl combine mixed greens, sunflower seeds, bacon, red onions, cucumbers. Just before serving add dressing to taste and toss to combine. Serve immediately after tossing with dressing.

MOZZARELLA AND MIXED LEAF SALAD WITH MINT, PEACH AND PROSCIUTTO

Steps:

• Try and get bold of Buffalo Mozzarella if you can -- it makes all the difference as it's softer and tastier than normal mozzarella. I must admit I also like to crumble a little bit of dried chili over my mozzarella, but I'm a chili freak and you may not be, so you don't have to! And use any mixed leaves you fancy.
• Get hold of some really nice ripe peaches, pinch the skin and peel from the bottom to the top then quarter them. Rip the mozzarella into 4 and place on a plate with the peach. Lightly season. Lay a couple of slices of prosciutto over the top. Dress the mixed salad leaves and torn up mint with a little olive oil and lemon juice dressing. Throw the leaves on top of the plate.

MIXED SALAD

Steps:

• For the salsa, combine all ingredients in a small tub, once filled, close and shake to combine.
• In a serving bowl, place fresh salad leaves at the bottom. Spoon the salsa into the middle, sprinkle the mixed fruit and nuts around the salad. Add olives.
• Place the melba toast in a fan style at the side of the bowl, and serve, adding more lemon juice and seasoning if required