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Blood Orange, Avocado and Pistachio Salad

Raspberry Vinaigrette

Ingredients

¼ cup of good quality Raspberry Jam

2 tbsp malt vinegar

2 tbsp lemon juice

1 tsp wholegrain mustard

¼ tsp salt

½ cup extra virgin olive oil

     

Method

Blend together the jam, vinegar, lemon juice, mustard and salt

Whisk in the olive oil

Allow flavours to infuse for two hours before whisking again and serving with crisp green salad

Salad

Ingredients

4 cups baby spinach

6 small blood oranges, peeled

& cut into wheels

½ cup pistachios

1 small spanish onion, sliced very thinly

2 avocados sliced

Method

Prepare ingredients and arrange in serving bowl

Last modified on Monday, 03 December 2012 15:18
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