Apart from this salad being unbelievably colourful and delicious , the juicy mixed berries in it deliver super-healthy antioxidants that have the power to protect your body from disease and slow down the aging process, as they fight the free radicals in your body, that harm your cells.
Choose the berries that are available seasonally and add your favourites to this easy salad. Raspberries, strawberries, blueberries, cranberries and pomegranates are readily available at the moment, and are almost always available year-round throughout the world.
- 1 packet Baby Greens or mixed lettuce
- 12 Strawberries
- 12 Raspberries
- 70 g punnet of Pomegranates
- 70 g punnet of Blueberries
- Handful of cranberries
- Italian Gorgonzolo cheese
- Almonds , slithered or nibbed
For Vinaigrette Mix 1/3 cup coriander, remove stalks and just use leaves,1 tsp chopped chives, 1 clove garlic, 1/2 red chilli chopped and seeded , 1 Tablespoon Castor sugar, 2 Tablespoons White grape vinegar, 200ml Extra Virgin Olive Oil, Salt and pepper to taste
Combine all the vinaigrette ingredients except oil, in a food procesor and pulse until combined.
Pour in the oil until a good consistency.
Plate the salad layering with salad leaves first and then topped with the mixed berries.
Cut Gorgonzolo into bit size pieces and add
Sprinkle almonds over and top with coriander to decorate.
Your photography is wonderful and so is your blog! You are a pro! (BTS class also)
Hope you are enjoying the class as much as I am. Great to hear from you Jana
Ev! This is sooooo gorgeous! Wow, what beautiful imagery! The gorgonzola cheese with those berries has me drooling! Yum!
Rhubarb Berry Compote is one of my favourite ways to use rhubarb because you can do so many things with it, including freezing it. I put it on my Cheerios in the morning, mix it with yogurt or cottage cheese for an afternoon snack, add it to smoothies, use it as a topping for ice cream and, I ve even been known to use it on a peanut butter sandwich instead of jam.