Exotic salad
Exotic salad
The 2015 Rugby World Cup is scheduled to be the eighth Rugby World Cup, the quadrennial rugby union world championship. The tournament will be hosted by England from 18 September to 31 October. Twickenham Stadium in London will host the final. England was chosen to host the competition in July 2009, beating rival bids from Italy, Japan and South Africa. The competition’s organisers, Rugby World Cup Limited, had recommended England to the International Rugby Board (IRB; now known as World Rugby). Of the 20 teams competing at the 2015 World Cup, 12 of them qualified by finishing in the top three places in their pools in the 2011 World Cup. The other eight teams qualified through regional competition. Of the 20 countries that competed in the previous World Cup in 2011, there was only one change – Uruguay replaced Russia
Mouthwatering ingredients to make a fresh fruit salad. Ingredients:
10 cups (2.5 litre) of mixed leafy greens
1/2 Granny Smith apple, cut in half and sliced very thinly
1/2 pear, cut in half and sliced very thinly
1/2 c. (125 ml) blueberries
1/2 c. (125 ml) raspberries
1/2 c. (125 ml) strawberries, sliced or red currants
1/2 c. (125 ml) shaved parmesan cheese
1/4 c. (50 ml) sliced dried apricots
1/4 c. (50 ml) toasted walnut pieces
1/4 c. (50 ml) pepitas (pumpkin seeds)
1 tsp. (5 ml) fl ax seeds
1 tsp. (5 ml) poppy seeds
1/4 c. (50 ml) edible fl owers (optional)
Method
Place greens on a large platter or shallow salad bowl. Evenly distribute the apples and pears over the greens, followed by all the berries. Sprinkle the Parmesan, apricots, walnuts pepitas, flax seeds and poppy seeds over top. Lightly sprinkle salad with sea salt. Lightly drizzle with quality balsamic vinegar, followed by a drizzling of quality extra virgin olive oil. Season with freshly cracked pepper Garnish with flowers if using and serve.
Note: If you want to make a prepared dressing, below is a recipe that will make enough for at least 3 salads. The dressing can be stored in the fridge.
Balsamic Dressing
Ingredients:
3 tbsp. (45 ml) balsamic vinegar
1 tsp. ( 5 ml) sea salt
1/2 c. (125 ml) extra virgin olive oil pepper to taste
Directions:
In a small bowl, combine the vinegar and sea salt and whisk until the salt is dissolved. Slowly whisk the oil until smooth. Season with pepper to taste.
