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Recipe Detail Page
Fruit and Greens Salad
Summer 2001
Use romaine lettuce if the others are unavailable. Change the fruit too, if desired.
Serves 4 to 6
8 cups (2 L) endive, mache and mizuna mixture
1/2 English cucumber, peeled and diced
Salt
4 cups (1 L) strawberries, hulled and halved
2 cups (500 mL) blueberries
1/2 cup (125 mL) Sweet Lemon Dressing (see below)
1. Place lettuce in a large salad bowl.
2. Lightly salt the diced cucumber; leave to drain in a colander for 30 minutes so the juices will drip out. Dry with paper towels. Place in a bowl.
3. Toss the cucumber with the strawberries and blueberries. Combine with salad greens in bowl. Toss with the dressing.
Serves 4 to 6
Sweet Lemon Dressing
3 tbsp (45 mL) lemon juice
1 tsp (5 mL) sugar
Salt and freshly ground pepper
1 tsp (5 mL) dry mustard
2 tbsp (25 mL) chopped mint or basil or lemon balm
2 tbsp (25 mL) vegetable oil
1 tbsp (15 mL) poppyseeds
1. Whisk together lemon juice, sugar, salt, pepper, dry mustard and herbs in a bowl. Whisk in oil and stir in poppyseeds.
Makes 1/2 cup (125 mL)
