A delicious, easy to make salad that’s perfect for a meat free meal or to accompany, well anything really.
Bright green baby spinach packs a nutritional power punch, while bitter red witlof acts as a digestive, and is the perfect foil to sundried tomato and rich, salty feta cheese. The Australian native herbs add a unique, totally complimentary element.
This is what went into my salad. You can of course adjust the ingredient mix/ratio to suit your personal tastes.
»»baby spinach
»»red witlof leaves
»»tinned white (cannelini) beans. Drain and rinse under running water
»»chopped sundried tomato
»»thinly sliced red onion
»»whole cherry tomatoes
»»cubes of feta cheese.
This was the dressing I made.
»olive oil
»»white balsamic vinegar
»»a little crushed garlic
»»native basil
»»native pepperberry
»»tomato pesto
»»salt, pepper and sugar to taste
I hope you enjoy my new recipe. I think you will 😉
sweetrosie 