Shredded fennel apple blood orange salad
Recipe Gallery Share the Love Recipe. Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients large fennel bulp finely sliced 2 Granny Smith or Pink Lady apples, finely sliced 1/3 cups sultanas or dried cranberries 1 -2 blood oranges peeled and segmented and sliced 1/3 cup roasted chopped pecans 1 1/2 cups cooked Israeli or regular couscous (sub with grain or pasta of choice) 1/3 cup chopped fennel leaves Mustard marmalade dressing 1 heaped tbsp dijon mustard 1/4 cup orange or any citrus marmalade jam (sub with honey or syrup of choice) 1/4 cup apple cider or red wine vinegar 1/4 cup good quality olive oil salt and pepper to taste Method Wash and slice the fennel, apple, and blood orange. Cook the couscous accordingly to the packet instructions, let it cool slightly, before adding it to the salad. Then add in the sultanas, nuts, diced fennel, and mix the dressing well, pour over the salad, and serve with fresh parmesan slivers and enjoy! Photo Gallery I hope you love this super delicious and refreshing salad!! M* Related Posts
Spring orzo salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups cooked orzo pasta 1 cup cooked brown lentils, lightly air-fried with oil and spices until crispy 1 small red onion, diced 1/4 cup chopped red pepper 1/4 cup chopped yellow pepper 1/4 cup chopped snap peas 1/4 cup chopped capers 1 1/4 cups chopped raw or lightly steamed baby asparagus 1 tsp lemon zest 1/2 cups kalamata olives 1/4 chopped fresh mint or dill Dressing 1 tbsp lemon zest 1/4 cup lemon juice 1/4 cup olive oil 1/3 cup honey or agave 1 tsp Dijon mustard salt to taste pepper to taste top the salad with toasted seeds Method Add the cooked orzo pasta to a bowl, and top with the diced onions, peppers, asparagus, snap peas, lentils, lemon zest, capers, kalamata olives, and freshly chopped mint leaves. Mix the dressing until emulsified, pour over the salad, mix until fully covered, and enjoy! Store the salad in an airtight container for 2-3 days, this salad gets even more flavourful after a day or two! Photo Gallery I hope you love this ultra-delicious delicious and protein-packed salad! M* Related Posts
Pineapple upside down cake
Pineapple upside down cake has summer written all over it. It’s light, decadent and has a sweet tang thanks to the pineapple. I am in love with these last couple days. The mornings are still a bit fresh, but then later in the day, it gets slightly heated and then cools down once again around four in the afternoon. The birds sing and the wildflowers, especially the pops of red from the poppy flowers make me so happy. There are lilac trees and elderflower trees, that I didn’t even know was around us a year ago. I watch our son play, and he is just having a ball playing outside. This season of life I am enjoying so much.