2-3 cups of Lettuce (Mesclun or any variety you prefer)
1/4 cup of Rocket/Arugula
¼ cup of baby spinach
1 large grapefruit
1 orange (optional – I used it because the grapefruit I had was small)
Olives – 2 to 3 tbsp
¼ cup – ½ cup walnuts, toasted
2 tbsp olive oil
2 tbsp honey
2 tbsp yoghurt
1 tbsp vinegar
1 tbsp lemon juice
salt & pepper
3. Take a big salad bowl and add lettuce leaves, baby spinach & rocket/arugula. You can increase/decrease the quantity of the specific type of salad green based on personal preference.
4. Add fruits & olives to the salad leaves and lightly toss with about 2-3 tbsp of the dressing. Taste and add more dressing if required
5. Chop & crush the nuts then add as garnish on top of the salad.
If you want to save the salad for the next day, then add the salad dressing individually into your plate otherwise the salad will start wilting once the dressing is added.
5. Nuts: Add sliced toasted almonds, peanuts Toast some nuts in a dry skillet and crush & sprinkle on top
How to Cook Everything (Completely Revised 10th Anniversary Edition
The New Best Recipe by Cooks Illustrated Magazine