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.

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