An arugula salad topped with juicy and crunch pomegranate seeds (arils ) and sliced persimmons. The colors in this salad make it a colorful and beautiful addition to your dining table.
This recipe for Avocado Soufflé On A Rocket Salade uses Avocado oil imported from New Zealand. from Elysian Isle Avocado Oils in Oregon. Recipe by Craig Searle.
This is a tasty wrap that tops Romain lettuce leaves with deli turkey slices, julienned apple, baby spinach and a mayonnaise flavored with walnuts and jellied cranberry. Of course use your leftover turkey if you happen to have it.
An herbal salad topped with a dressing of soy sauce, mirin, olive oil and lemon and orange juices then complimented with organic feta cheese.
From the Smith & Wollensky steakhouse. A perfect choice for South Beach phase II Diet