All-green salad

By Ricardo Larrivée
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SERVES
4
 TO
6

Ingredients

Vinaigrette:

  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 small garlic clove, finely chopped

Salad:

  • 4 cups watercress sprouts or watercress
  • 4 cups tender lettuce or Boston lettuce leaves
  • 2 cups baby spinach
  • 1 English cucumber, thinly sliced
  • 1 green apple, deseeded, thinly sliced, and tossed with lemon juice
  • 2 tablespoons toasted pumpkin seeds

Directions

VINAIGRETTE:

  1. In a bowl, combine all of the ingredients. Season with salt and pepper.

SALAD:

  1. In a salad bowl, combine the watercress, lettuce, spinach, cucumber, and apple. Just before serving, drizzle with the vinaigrette and mix well. Adjust the seasoning. Top with pumpkin seeds.
  2. Serve as an appetizer or as a side for grilled meat, fish, or a quiche.

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Vegetables First

This recipe appears in Vegetables First (© 2019 )

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