Salad leaves and duck salad

Trendy pea sprouts, salad leaves, fruit and duck – a mouth watering combination.

Salad leaves and duck salad


Serves 2

3 cups salad leaves
1 persimmon or nectarine, cored, sliced into wedges
1-2 cooked duck legs, shredded
1-2 Tbsp orange vinaigrette
¼ cup pea shoots


Arrange salad leaves, persimmon and duck in a bowl.
Drizzle with orange vinaigrette.
Sprinkle with pea shoots and serve.

Variation: Use orange segments in place of the persimmon.

Nutrition Information Panel

Per Serving [2 Serves]
Energy 885kj
Protein 17g
Total fat 12g
- saturated fat 2g
Carbohydrates 9g
- sugars 8g
Fibre 3g
Sodium 211mg

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