Spring is here! The days are getting longer and flowers are starting to bud. The excitement of the nearing BBQ season is almost tangible as everyone around me seems to get increasingly more happy as the days grow longer.
I absolutely love serving salads as part of our dinner in the evening, however, I do like to keep things interesting as I would hate for it to become just another side-dish that have to be consumed just because it is healthy.
Ingredients
Salad
160g rocket leaves
1 yellow pepper, diced
10 green olives, pitted
10 black olives, pitted
salt and pepper, to taste
1 tablespoon grated parmesan cheese
Dressing
juice of one lemon
1 tablespoon extra virgin olive oil
1 tablespoon parmesan cheese
1/2 teaspoon garlic powder
salt and pepper, to taste
Method
Start with the dressing and combine all ingredients in a bottle. Shake until well-mixed and then set aside.
Toss the first four salad ingredients together in a salad bowl.
Season the salad and pour over the dressing.
Toss again before sprinkling over the parmesan cheese.
Serve with a pasta dish.
Looking for a dish that will complement this salad?
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