| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Good, Living | 4 | Servings | |
INGREDIENTS
| 225 | g | Cooked beetroot, sliced then |
| cut | ||
| into strips | ||
| 2 | Red onions, peeled and diced | |
| 2 | Red peppers, halved | |
| de-seeded | ||
| and cut into strips | ||
| Red salad leaves, ie | ||
| radiccio or red | ||
| Chard | ||
| 3 | T | Cranberry jelly |
| Juice and zest of 1 orange | ||
| 1 | T | Raspberry vinegar |
| 4 | T | Walnut oil, to taste 4 to |
| 75 | g | Walnuts, halved |
INSTRUCTIONS
5 Prepare the red ingredients and toss together with the torn red salad leaves. For the Dressing: Place the cranberry jelly in a pan or in the microwave. 2 Heat the cranberry jelly gently and add the orange juice and zest, raspberry vinegar and walnut oil. Season. 3 Heat the dressing gently, whisking to remove any lumps from the cranberry jelly. Spoon over the salad and serve straight away. Converted by MC_Buster. Recipe by: Good Living Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 371
Calories From Fat: 230
Total Fat: 26.7g
Cholesterol: 0mg
Sodium: 440.8mg
Potassium: 938.3mg
Carbohydrates: 32.5g
Fiber: 7.1g
Sugar: 9.8g
Protein: 7.9g