| 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 |
tb |
Cranberry jelly |
|
|
Juice and zest of 1 orange |
| 1 |
tb |
Raspberry vinegar |
| 4 |
tb |
Walnut oil; to taste (4 to 5) |
| 75 |
g |
Walnuts; halved |
INSTRUCTIONS
FOR THE DRESSING
1 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.
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”