Moon In June Salad Recipe
Moon In June Salad combines together all its ingredients for a zesty flavor. Moon In June Salad is top on my list of favorite salads. Just the right one!
Ingredients
1 cup (250 ml) Boston lettuce, cut into strips
1 bouquet of watercress
2 cups (500 ml) spinach leaves
1 tsp (5 ml) chives
2 tbsp (30 ml) cold-pressed olive oil
Juice of 1/2 lemon
Salt and pepper
4 cabbage leaves, shell-shaped
4 artichoke bottoms
1 white onion, finely sliced
1 garlic clove, finely sliced
2 medium-size carrots, grated
Directions
– In a large salad bowl, combine lettuce, watercress, spinach leaves, chives, oil, and lemon juice. Season with salt and pepper.
– Put mixture on shell-shaped cabbage leaves. Garnish with artichoke bottoms, onion, and garlic. Arrange grated carrots in a circle around the cabbage leaves.
– Put mixture on shell-shaped cabbage leaves. Garnish with artichoke bottoms, onion, and garlic. Arrange grated carrots in a circle around the cabbage leaves.
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