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Salad Regine

fast.cook's picture
Ingredients
  Curly endive 1 Cup (16 tbs), torn in small pieces
  Young spinach leaves 1⁄4 Pound (Fresh Ones)
  Mushroom 1 Large
  Canned artichoke bottoms 2 Large
  Ripe avocado 1⁄2 Medium
  Lemon juice 2 Teaspoon
  Cherry tomatoes 4
  Parsley 1 Tablespoon, finely chopped
  Vinaigrette dressing 4 Tablespoon (Or As Required)
Directions

GETTING READY
1. Wash endive, spinach, mushrooms and cherry tomatoes to free them from any dirt.
2. Remove stems from spinach leaves.

MAKING
3. Slice mushroom into five slices, right through the stem.
4. Peel avocado; cut in six slices and brush with lemon juice.
5. Cut each artichoke bottom, on the diagonal, into three pieces.
6. Slice the top stem from all cherry tomatoes. Keeping the broad end intact, cut each cherry tomato into 4 parts. Sprinkle them with chopped parsley.

SERVING
7.At the center of a large round platter, mound endive. Arrange spinach leaves, overlapping, around endive. Arrange mushrooms, artichokes, avocado and cherry tomatoes, all neatly overlapping on spinach leaves.Refrigerate for an hour and serve chilled with Vinaigrette dressing.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Chilling
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Endive
Interest: 
Quick
Preparation Time: 
20 Minutes
Servings: 
2

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