Wednesday, 6 April 2011

Salad Days

It was 22 degrees at 5pm today so salad was definitely going to be on the menu at some point...mind you for me salad is always on the menu. I made this green and purple salad. I'm sure that the ingredient choice was influenced by the colours but this definitely works flavour-wise as well....

To make my green and purple salad for two people I used:

  • Salad leaves
  • One small red onion sliced finely
  • Half a cup of frozen peas.
  • A large handful of blueberries
  • One green pear cored and sliced lengthwise
Honey and Mustard Dressing
  • A teaspoonful of grainy mustard
  • A teaspoonful of runny honey
  • A dessertspoonful of Olive oil
  • A couple of tablespoonfuls of Balsamic vinegar
  • Cook the peas in boiling water, drain and leave to cool.
  • Mix all the dressing ingredients together in a jug and check the flavour, adjusting if necessary. I don't like too much oil in salad dressing but you may like to add more.
  • Wash all the salad fruit and vegetables and drain in a colander.
  • Slice the pear and onion.
  • Layer the salad ingredients in a large dish beginning with the leaves. Tumble in the peas and blueberries and then top with the onion rings. Give a gentle toss and then top with the pears
  • Pour over some salad dressing when serving.
I served the salad with this pie but omitted the grated Parmesan and made with potato not squash mash topping, flavoured with grainy mustard...yum...


  1. lovely colour and flavour combinations...funny how artists are so strongly guided by colour on the plate

  2. I know, I can't help it Rel. Fortunately this combination of flavours and textures really works well too. I was tempted to add more ingredients but it doesn't seem to need anything extra.