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    Elly's raw winter rainbow salad

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    *mandatory

    Elly's raw winter rainbow salad

    • Preparation time: 15 minutes

    Serves: 8

    Ingredients

    For the dressing
    2 tbsp olive oil
    2 tbsp apple cider vinegar
    Finely grated zest of ½ unwaxed lemon
    1 clove garlic, crushed
    1 tbsp maple syrup

    For the salad
    140g pack red chicory, bases removed, leaves separated
    250g pack chicory, bases removed, leaves separated
    1 bulb fennel, halved, core removed, very finely sliced
    2 Sweet Kingdom coloured carrots, in ribbons (made using a vegetable peeler)
    25g pack parsley, leaves only, roughly chopped

    To top
    130g pack watercress, rocket & spinach salad
    25g walnuts, dry toasted, roughly chopped
    25g pecans, dry toasted, roughly chopped
    25-50g pomegranate seeds
    1 tbsp pumpkin seeds, dry toasted

     

    Method

    1. Mix all the dressing ingredients in a jar and shake really well. Pour half into a large salad bowl.

    2. Add the remaining salad ingredients and toss well.

    3. When you’re ready to serve, add the watercress salad, season well and toss it all together. Top with the nuts, pomegranate seeds and pumpkin seeds, and serve with the extra dressing on the side.

     

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