Cote D Azur Fruit And Greens Salad With Honey Lemon Dressing Recipes

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GREENS SALAD (SHAMROCK SALAD)



Greens Salad (Shamrock Salad) image

I got this recipe from a newspaper a few years ago, made it and been making it ever since. If you love your greens, you'll love this salad. I have also used other greens on different occasions. Your choice on how much mustard you use......... 1 or 2 teaspoons.

Provided by Tisme

Categories     Greens

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 bunch thin asparagus spear
150 g sugar snap peas, trimmed
150 g snow peas, trimmed
150 g shelled fresh peas
50 g rocket
50 g Baby Spinach
2 sticks celery, sliced
1 garlic clove
1 tablespoon extra virgin olive oil
2 teaspoons white vinegar
1 -2 teaspoon grainy mustard

Steps:

  • Remove woody ends from asparagus and cut into equal lengths.
  • Cook the peas and aspragus in boiling salted water for around 2 minutes or until just tender but still crisp. Do not overcook them and when removed from water refresh them in a bowl of iced cold water. Drain, pat dry and place into a bowl with rocket, spinach and celery.
  • Combine the dressing ingredients, add salt and pepper to taste and mix well through. Pour over salad, and toss.
  • Serve.

GREEN FRUIT SALAD WITH LIME AND HONEY



Green Fruit Salad with Lime and Honey image

Crisp cucumber and fresh mint and basil add a welcome savory note to this verdant fruit salad.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 20m

Yield Serves 4 to 6

Number Of Ingredients 8

1 green apple, such as Granny Smith, thinly sliced
1/2 English cucumber, thinly sliced
1/4 honeydew melon, thinly sliced
3/4 cup green grapes, halved
2 star fruits, sliced
2 tablespoons honey
2 tablespoons fresh lime juice
Mint and basil leaves, for serving

Steps:

  • Arrange apple, cucumber, and melon on a platter. Fill in spaces with grapes and star fruits.
  • In a small bowl, stir together honey and lime juice until smooth. Drizzle over fruit (especially apple, to prevent browning). Serve immediately, or wrap in plastic and refrigerate up to 4 hours. Top with mint and basil before serving.

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