Spring Salad
Saturday, April 26, 2014500 mL (2 cups) oxeye daisy sprigs
500 mL (2 cups) dandelion leaves
250 mL (1 cup) violet leaves and flowers
Dressing
125 mL ( 1/2 cup) olive oil
45 mL (3 tbsp) lemon juice
15 mL (1 tbsp) prepared hot mustard
45 mL (3 tbsp) capers, minced (optional)
salt
pepper
Combine salad greens and flowers. Combine oil, lemon juice and mustard. Mix
well. Add capers, salt and pepper to taste. Pour dressing over salad, toss
and serve. Makes 4 servings.
 oxeye daisy sprigs 500 mL (2 cups) dandelion leaves 250 mL (1 cup) violet leaves and flowers Dressing 125 mL ( 1/2 cup...){kind=link}
0 comments :
Post a Comment