Ingredients
- 50 g iceberg
- 60 g arugula
- 15 g roasted California walnuts
- 30 g feta cheese
- 8 g olives
- 50 g green apple
- 30 g sundried tomato dressing
- 3 ml lemon
For Sundried Tomato Dressing
- 15 ml olive oil
- 30 g sundried tomato
- 7 g garlic
- 2 g basil
- 5 g honey
- 10 ml red wine vinegar
- 2 g crushed pepper
- 2 g salt
- 1 bay leaf
Preparations
- For the dressing- In a pan add bay leaf, olive oil, garlic, and heat it on low flame to infuse the flavours into the oil. Take off the heat and keep aside.
- Then in a food processor, blend the rest of the ingredients except bay leaf till it is coarsely ground. Take out in a bowl and add the flavoured oil into it.
- Now in another bowl add the dressing, lemon juice and the salad leaves. Take it out on a plate and then garnish with feta cheese, olive, California walnuts and sliced green apple.
- Serve cold.
