Refreshing and bold flavours help this salad stand up to other summer flavours you might pair it with. I had it as a side to honey, lemon, pepper glazed salmon that was baked with some butternut squash and a bed of kale.
Servings2
AuthorTara
Ingredients
1/2head Radicchiosliced
6cupsbaby Arugula
1/2English cucumberquartered
3sprigs of Mintrough chop
1Red pepperchopped
2stalks celerychopped
Dressing: Put in small jar and shake together and toss over salad before serving.