FOUR SEASONS

Let the seasons be your guide. The best salad recipe is different for each different season. By choosing what is in season at any given time you will save money, maximize the nutritional impact and wow your taste buds. Simplicity is the key! Choose the green base for the season and your favourite veggies. Fry Pulled Oats® lightly in oil and combine with vegetables. The secret of the salad is in the dressing. For best results dress your salad just before serving. This will prevent the leaves from wilting. Add crunchy treats on top – such as roasted seeds, caramelized nuts or croutons for the perfect finish.

Ingredients

SPRING
  • Dandelion
  • Nettle
  • Spring cabbage
  • Spring onion
  • Asparagus
  • Bell pepper
  • Cucumber
SUMMER
  • Spinach
  • New potatoes
  • Tomato
  • Strawberry
  • Cucumber
  • Peas
  • Radish
AUTUMN
  • Kale
  • Apples
  • Plums
  • Pumpkins
  • Fennel
  • Forest mushrooms
  • Broccoli
WINTER
  • Red cabbage
  • Carrot
  • Beetroot
  • Pear
  • Persimmon
  • Pomegranate
  • Citrus fruits
SPRING - Rhubarg-Dijon Dressing
  • 1 dl strawberry and rhubarb purée (Boil 1 rhubarb stalk and 1 dl apple juice. Add 150 g strawberries, 2 tbsp honey and puree.))
  • ½ dl oil
  • 1 tsp Dijon mustard
  • 2 tsp maple syrup
  • Salt
SUMMER - Tomato Vinaigrette
  • 1 large tomato
  • 1 dl oil
  • 1 garlic clove
  • 3 basil sprigs
  • 2–3 tbsp red wine vinegar
  • 2 tbsp maple syrup
  • Salt
  • Black pepper
AUTUMN - Blueberry and Cardamon Dressing
  • 1 dl blueberry puree
  • ½ dl oil
  • 1 tbsp balsamic vinegar
  • 2–3 tsp maple syrup
  • 1 tsp cardamom
  • salt
WINTER - Apple and Cinnamon Vinaigrette
  • 1 dl apple sauce or apple juice
  • ½ dl oil
  • 1–2 tbsp apple cider vinegar
  • 1 tsp ground cinnamon
  • 1 tbsp honey
  • 1 tsp grated fresh ginger
  • Salt

Instructions

  1. Place all the ingredients in a food processor or blender and pulse until well combined and smooth. Refrigerate and let the flavours blend for at least 30 minutes but preferably 2 hours, before serving.

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