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
Servings Prep Time
4-6people 30minutes
Servings Prep Time
4-6people 30minutes
Ingredients
Apple salad
  • 4 baby gem lettuce heads, quartered
  • 2 Granny Smith apples, cored and thinly sliced, drizzled with lemon juice
  • 100g Montagu dried apple wedges
  • 120g blueberries
  • 1packet Montagu blueberry fruit cubes
  • 200g tenderstem broccoli, blanched
  • 100g mange tout, blanced
  • 100g Montagu pecan nuts
  • Willow Creek basil flavoured olive oil
  • Salt and pepper to taste
Pear and strawberry salad
  • 200g baby spinach leaves,
  • 100g beetroot leaves
  • 100g Montagu cranberries
  • 250g strawberries, halved
  • 250g Montagu dried pears
  • Willow Creek Lemon flavoured olive oil
  • Salt and pepper to taste
Asparagus salad
  • 100g mixed salad leaves
  • 100g baby salad leaves
  • 300g green asparagus, blanched
  • 100g green peas, blanched
  • 1 packet Montagu blueberry swirls
  • 100g 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.