Summer salad
for 12 people
Herald on Sunday
By Grant Allen
This summer salad is made extra colourful with the addition of strawberries and mango. You could also add some avocado slices. It's colourful and festive looking, a great salad to make on a large platter and serve with cold meats or simple grills.
Ingredients
| 8 cups | Mixed salad leaves |
| 2 | Mangoes, nice and ripe (Main) |
| 1 punnet | Strawberries |
| 1 cup | Dried cranberries |
| 4 | Spring onions, finely chopped |
| 1 cup | Green grapes |
| 1 cup | Slivered almonds |
Directions
- Make a bed of salad leaves and add the finely chopped spring onions.
- Slice the strawberries and halve the grapes. Spread these around the salad with the cranberries.
- Peel the mango and slice into segments towards the stone. Do this over a bowl to collect all the juices. When you've extracted all the slices you can, squeeze the stone to extract the remaining mango juice.Place the mango slices over the salad and drizzle the juice across it.
- Scatter the toasted slivered almonds as a topping and dress with your favourite salad dressing.