Spring Salad with Flaxseed Oil Vinaigrette

Spring Salad with Flaxseed Oil Vinaigrette - Selamat datang di situs media global terbaru Xivanki, Pada halaman ini kami menyajikan informasi tentang Spring Salad with Flaxseed Oil Vinaigrette !! Semoga tulisan dengan kategori Fruit !! Legumes !! Nuts and Seeds !! Salads !! ini bermanfaat bagi anda. Silahkan sebarluaskan postingan Spring Salad with Flaxseed Oil Vinaigrette ini ke social media anda, Semoga rezeki berlimpah ikut dimudahkan Allah bagi anda, Lebih jelas infonya lansung dibawah -->

Now that spring is in full swing and one of my favourite ways to enjoy all the spring produce is in fresh salads. This is a very simple yet delicious vegan springtime salad with tender lollo bionda, chickpeas, white asparagus tips, pine nuts and fresh berries tossed in a flaxseed oil dressing.

Salad	Flaxseed Oil Dressing
1/2 head Lollo bionda / leaf lettuce, chopped 150 g Chickpeas, cooked and drained 10 Strawberries, trimmed and halved 50 g Blueberries 50 g Raspberries 12 White asparagus tips A handful pine nuts, dry toasted Basil	60 ml Flaxseed oil Freshly pressed juice of 1 lemon 1 tbsp Maple syrup 1 clove Garlic, minced 1/2 tsp Dijon mustard Tri-colour peppercorns, freshly milled Sea salt

Place all the ingredients for the dressing in a glass jar, close the lid and shake vigorously to mix well. Either use immediately or store it in the fridge until ready to use. Keeps for up to 1 week. Shake well before using.
Place chopped lollo bionda leaves in two serving bowls. Add in cooked chickpeas and berries. Arrange the white asparagus tips on top and sprinkle the toasted pine nuts over. Garnish with basil leaves.
Drizzle enough of the dressing over and gently toss to combine. Serve!

Spring Salad with Flaxseed Oil Vinaigrette

Contact Form