Salad leaves and duck salad
Trendy pea sprouts, salad leaves, fruit and duck – a mouth watering combination.
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]|
|- saturated fat||10.6g|