RECIPES
Winter greens salad with mint dressing
By
20 minutes
3 minute
6
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INGREDIENTS

200g green beans, tops trimmed
200g Brussels sprouts, halved
1 cup thinly shaved cabbage
2 handfuls baby spinach
2 spring onions, thinly sliced
2 large leaves silverbeet or kale, stems removed and
leaves roughly torn
½ cup walnuts, toasted and chopped
100g Gorgonzola cheese

Dressing

2 cloves garlic, crushed
4 tbs olive oil
1 tbs white wine vinegar
1 tsp dried tarragon
2 tbs mint, chopped
Salt and pepper, to taste

METHOD

1. Place the beans and Brussels sprouts in a perforated steam tray and steam at 100°C for 3 minutes. Once cooked, refresh in cold water and drain. Place on paper towels to remove excess moisture.
2. Place all salad ingredients together in a bowl, leaving aside some walnuts and gorgonzola for garnish.

Dressing

1. Whisk all ingredients together in a bowl and season.
2. Pour the dressing over the vegetables and toss gently until well coated.

To serve

1. Transfer to a serving bowl and top with remaining walnuts and gorgonzola.

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1 Session selected

  • Pre-purchase demonstration

    Miele Experience

    Thursday 08th September 2016

    At 10:30 am - 12:00 pm

    Knoxfield

    Person
    Free

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