2 small ripe avocados, peeled, stoned (seeded) and cut into 16 slices
2 red eating apples, cored and cut into 16 slices
4 small tomatoes, quartered
4 oz (100 g) feta cheese, crumbled
2 red eating apples, cored and cut into 16 slices
4 small tomatoes, quartered
4 oz (100 g) feta cheese, crumbled
for the mustard dressing
1 tbsp (15 ml) cider vinegar
2.5 ml (1/2 tsp) Dijon mustard
2 tbsp (30 ml) sunflower oil
salt and pepper, to taste
2.5 ml (1/2 tsp) Dijon mustard
2 tbsp (30 ml) sunflower oil
salt and pepper, to taste
method
1. Arrange overlapping slices of avocado and apple in a fan on 4 serving plates.
2. Place 4 quarters of tomato at the base of each fan.
3. Sprinkle the cheese over each salad.
4. Put the dressing ingredients in a screw-topped jar and shake to mix.
5. Drizzle over each salad and serve.
2. Place 4 quarters of tomato at the base of each fan.
3. Sprinkle the cheese over each salad.
4. Put the dressing ingredients in a screw-topped jar and shake to mix.
5. Drizzle over each salad and serve.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
