|
Serves:
|
4
|
|
Allergens:
|
Gluten free
|
|
Dietary
considerations:
|
Low carb / Fat conscious / Health conscious / Dairy free /
Vegan
|
|
Category:
|
Easy
|
|
Prep
time:
|
10 minutes
|
|
Cooking
time:
|
5 minutes
|
Ingredients:
1 x 180 g pillow pack mixed lettuce leaves 10-15 spears fresh asparagus, blanched and cut into bite-sized pieces ½ cup walnuts, toasted Edible flower petals (such as nasturtium, hibiscus, calendula, rose, pansy and dianthus) Cape gooseberry balsamic vinegar reduction |
|
|
Cooking
instructions:
Scatter
the lettuce leaves and rocket onto a serving platter.
Toss the
asparagus and walnuts on top and decorate with the flowers.
Drizzle
with the dressing and serve.
|
|
Saturday 24 October 2015
Spring Flower salad
