When making your salad, with rich or creamy ingredients such as bacon or goats cheese, try contrasting with sour or spicy notes like lemon, balsamic vinegar and chilli or maybe all three for the perfect flavour combination.
If it's a bit of get-up-and-go you're after, then you've come to the right place, because Florette salad is nature's very own feel good food. Our leaves are carefully selected, cared for and blended to give just the perfect amount of feel good. So tuck into our bags packed full of freshness and feel brighter, refreshed and ... well, good about yourself!
Features
Washed & ready to eat, No additives or preservatives
Further Description
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Brand
Florette
Storage
Ready to Eat; Keep Refrigerated
Preparation and Usage
When making your salad, with rich or creamy ingredients such as bacon or goats cheese, try contrasting with sour or spicy notes like lemon, balsamic vinegar and chilli or maybe all three for the perfect flavour combination.
Country of Origin
United Kingdom
Manufacturer
Florette UK, Wood End Lane, Staffordshire, WS13 8NF.
Florette Ireland, PO Box No 13035, Dublin 3.
Return To Address
We'd love to hear what you think, you can email us at: contactuk@florette.com Or call us on... +44 (0)1543 250050 Or visit our website... www.florettesalad.co.uk Florette UK, Wood End Lane, Staffordshire, WS13 8NF.
Florette Ireland, PO Box No 13035, Dublin 3.
Package Type
Bag
Recycling Information
Packing - Recyclable
Other Information
Full Product Name: Delicate lambs lettuce with vibrant ruby chard
Storage: To keep your Floretts salad at its best, keep refrigerated and once opened use within 24 hours
Usage: 2 Servings
Recipes
Try our delicious… Sweet & Sour Pork Buns with Florette Duo Serves 2
Ingredients 1 bag of Florette Duo salad 1 tbsp light soy sauce 1 tbsp clear honey 2 tbsp balsamic vinegar 1 tbsp brown sugar Salt and pepper 300g pork fillet, sliced 2 tbsp groundnut oil 1 red onion, sliced 4 sesame seed burger buns, halved, grilled 1/4 cucumber, sliced
Serving Suggestion Method 1. Mix together soy sauce and honey with half the balsamic vinegar and sugar. Season and add the pork. Mix well to combine, cover with cling film and leave to marinate in the fridge for 15 mins. 2. Heat a wok until hot, add 1 tbsp groundnut oil with pork, stir-fry until browned. 3. In another pan, heat remaining groundnut oil, add red onion and stir-fry until softened but not coloured. Add remaining vinegar and sugar, stir well and leave to cook for 2-3 mins until caramelised. 4. Fill the buns with some Florette Duo leaves, top with slices of sticky pork, caramelised onions and cucumber.
Ingredients
Mixed Salad Leaves in variable proportions: Lambs Lettuce, Ruby Chard
