Rossa Salad
Serves 4
lolla rossa
1/4 C toasted pistachios
20 fresh raspberries
16 slices English
cucumber
4 oz. baby kiwi (garnish)
Edible Sansho Buttons
(garnish)
Vinaigrette:
2 kiwis (peeled and
roughly chopped)
2 Tbsp. apple cider
vinegar
3 Tbsp. canola oil
1 1/2 Tbsp. honey
cider vinegar, oil, and
honey in a blender until
smooth. Place lettuce in
a medium mixing bowl;
toss with vinaigrette.
of plate and garnish
with fresh raspberries,
toasted pistachios, baby
kiwi, cucumber, and
Sansho Buttons.
bread or toast points.