Summer Salad
19
Sep
With the summer season fast approaching, wow your guests with a summery, showstopping salad. This multi-coloured salad is a great way to add vitamins and minerals to your diet while accompanying barbecued meat and seafood. Serve it in our trifle bowl for an added wow factor
Ingredients
- 1 packet of baby spinach leaves, washed and dried
- 2 x carrots, peeled and cut in half then into 1.5cm pieces
- 2 x corn cobs, cooked and cooled or 2 tins of corn kernels
- 2 x punnets of cherry tomatoes, cut in half
- 1 x fancy lettuce head, shredded into pieces
- 2 x cucumbers, skin removed and sliced into thin slices length-wise
- optional fennel leaf garnish
Method
- Using a 20cm trifle bowl or any bowl of your choice, start layering your vegetables as follows: add the baby spinach leaves, carrots, corn, cherry tomatoes, lettuce and cucumber.
- Garnish with fennel leaves.
- Refrigerate for 30 minutes and serve alongside meat and seafood. You can also add a dressing of your choice on the side.