26 Jul Montagu Salads | Apple, dried apple, blueberries, blueberry fruit cubes, tenderstem broccoli and pecan nut salad | Baby spinach, beetroot leaf, cranberry, strawberry and dried pear salad | Asparagus, green peas, blueberry swirl and Brazil nut salad

Montagu Salads – Apple, dried apple, blueberries, blueberry fruit cubes, tenderstem broccoli and pecan nut salad - Baby spinach, beetroot leaf, cranberry, strawberry and dried pear salad - Asparagus, green peas, blueberry swirl and Brazil nut salad

Print Recipe

Servings	Prep Time
4-6 people	30 minutes

Servings Prep Time 4-6 people 30 minutes

Montagu Salads – Apple, dried apple, blueberries, blueberry fruit cubes, tenderstem broccoli and pecan nut salad - Baby spinach, beetroot leaf, cranberry, strawberry and dried pear salad - Asparagus, green peas, blueberry swirl and Brazil nut salad Print Recipe Servings Prep Time 4-6 people 30 minutes Servings Prep Time 4-6 people 30 minutes

Ingredients

Apple salad

• 4 baby gem lettuce heads, quartered
• 2 Granny Smith apples, cored and thinly sliced, drizzled with lemon juice
• 100 g Montagu dried apple wedges
• 120 g blueberries
• 1 packet Montagu blueberry fruit cubes
• 200 g tenderstem broccoli, blanched
• 100 g mange tout, blanced
• 100 g Montagu pecan nuts
• Willow Creek basil flavoured olive oil
• Salt and pepper to taste

Pear and strawberry salad

• 200 g baby spinach leaves,
• 100 g beetroot leaves
• 100 g Montagu cranberries
• 250 g strawberries, halved
• 250 g Montagu dried pears
• Willow Creek Lemon flavoured olive oil
• Salt and pepper to taste

Asparagus salad

• 100 g mixed salad leaves
• 100 g baby salad leaves
• 300 g green asparagus, blanched
• 100 g green peas, blanched
• 1 packet Montagu blueberry swirls
• 100 g Montagu Brazil nuts
• Willow Creek basil flavoured olive oil
• Salt and pepper to taste

Instructions

Green salad

1. Layer the lettuce, apple, dried apple, blueberries, blueberry fruit cubes, broccoli, mange tout and pecan nuts on a large platter.
2. Drizzle with the olive oil, season to taste and serve.

Pear and strawberry salad

1. Layer the baby spinach, beetroot leaves, cranberries, strawberries and pears in a large salad bowl.
2. Drizzle with the olive oil, season to taste and serve.

Asparagus salad

1. Layer the salad leaves, baby salad leaves, asparagus, peas, blueberry swirls and nuts in a large salad platter.
2. Drizzle with olive oil, season to taste and serve.