Dame Mary Berry hardly needs any introduction – a well-known and highly respected cookery writer, TV cook and Aga expert, throughout the years she has become a trusted and down-to-earth cook who produces fool-proof recipes time and time again. Mary was honoured with a CBE in the 2012 Queen’s Birthday honours list for her services to the culinary arts. Mary Berry’s recipe for Spring Greens Salad uses her Light Salad Dressing, is quick and easy to prepare and makes the ideal midweek meal for the family.
Along with her daughter Annabel, Mary started recreating family recipe dressings and sauces to sell to consumers and in 1994 the Mary Berry’s range was launched. For the mother and daughter team it was about delivering top quality dressings and sauces, using the very best ingredients.
Mary Berry’s now has a great presence in the grocery stores nationwide with a premium range of dressings. You can find out more about the range, which includes Classic, Caesar, Light, Honey & Balsamic Vinaigrette, Mango, Lime & Chili and Blue Cheese varieties, here.
SPRING GREENS SALAD
Prep: 10 minutes
Cook: 20 minutes
Serves 4
INGREDIENTS
- 100g quinoa
- 1 tbsp olive oil
- 1 red onion, sliced
- 150g spring greens, finely shredded
- 75g walnuts, roughly chopped
- 2 tbsp parsley, roughly chopped
- 3 tbsp Marry Berry’s Light Salad Dressing
METHOD
- Cook the quinoa in boiling water for 20 minutes, drain and run under cold water to cool.
- Meanwhile, heat the oil in a large frying pan and fry the onion for 5 minutes, add the spring greens and fry for 4-5 minutes.
- Stir in the walnuts, parsley and dressing.
- Toss in the quinoa and season to taste.
Cook’s tip
A great way to use up leftover cooked cabbage or greens.
See also: Mary Berry’s Stuffed Peppers With Garlic
