We Are What We Eat
Tips & Inspiration
Mouthwatering Mesclun Salad
The simplest salad, with a ‘just right’ mix of fresh, sweet and crunch.
What you need
120g (or a bag) mesclun salad leaves
2 carrots, thinly sliced
400g can chickpeas, rinsed
1/4 cup dried cranberries
Drizzle each of olive oil and vinegar
Here's how it's done
Throw together salad leaves, carrots, chickpeas and cranberries in a bowl, then splash with olive oil and vinegar. Toss to mix and you're done!
You might also like
No search results found
Orange, Almond & Cos Salad
Summer Crunch Salad
Broccoli With Garlic and Butter Almonds
Haloumi Grill n' Salad
Copyright We Are What We Eat 2017. Brought to you by Fonterra Brands (New Zealand) Limited
Are you sure you want to remove this item from your cookbook?
Don’t ask me this again