Fruity salad with crumbled dolcelatte and raspberry dressin
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 300 | grams | Fresh 'n' Ready mango chunks or 2 mangoes |
| ; peeled and cut into chunks | ||
| 1 | Avocado; stone removed and | |
| ; cut into chunks | ||
| 125 | grams | Fresh 'n' Ready pineapple chunks |
| 125 | grams | Punnet raspberries; reserving 5-8 to |
| ; crush into the | ||
| ; dressing | ||
| 1 | 17 grams pac fresh coriander; finely chopped | |
| Freshly ground black pepper | ||
| 2 | tablespoons | Olive oil |
| 250 | millilitres | Fresh orange juice; (8fl oz) |
| 1 | Heaped teaspoon wholegrain mustard | |
| 5 | Crushed raspberries; (5 to 8) | |
| 75 | grams | Italian Dolcelatte; cut into chunks |
| ; (3oz) | ||
| 50 | grams | Walnut halves; (2oz) |
Directions
FOR THE SALAD BASE
FOR THE DRESSING
FOR THE SALAD TOPPING
In a bowl combine together the mango, avocado, pineapple, raspberries and coriander. Mix well to combine, and season with the pepper.
Place all the dressing ingredients in a screw top jar and shake well.
Place the salad base mixture on individual serving plates, sprinkle with Italian Dolcelatte and walnuts. Drizzle over the dressing and serve immediately.
Converted by MC_Buster.
NOTES : An alternative style salad comprising of various fruits.
Converted by MM_Buster v2.0l.