This recipe changes each time it is created, however, the basics are the same. Different flavors, vegetable textures, shapes and colors make this fantastic. It is often made without apple, but never without mint, parsley and pine nuts!
Mixture of Different Lettuces (to fill 3/4 of your salad bowl)
1 Carrot, sliced into thin straws
1 Punnet Cherry Tomatoes, cut in half
1 Red Capsicum, cut into this strips
3-4 Tblsps Pine Nuts,
1 Red (Spanish) Onion, finely sliced
Large Bunch Grapes, cut in half (red is best if available)
1 Granny Smith Apple (finely sliced-with lemon juice over the top)
1 Bunch Mint, chopped
1 Bunch Continental Parsley, finely chopped
Place pine nuts in a frying pan and roast on the stove until they turn slightly brown and you can smell the beautiful roasted nut smell. Remove from stove and allow to cool.
Ensure all ingredients are washed, dried and sliced/chopped. Mix ingredients together in serving bowl. Place mint and parsley on top of salad, followed by the pine nuts.
Dress with your favourite dressing, just prior to serving.