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Seasonal recipe No 25 – Henrietta’s winter salad
Posted on December 18th, 2009 No commentsHenrietta says this is good ‘as a lunch snack with cheese or cold meats, also with winter casseroles.’ She warns that it’s best to dress the salad just before use otherwise it will become soggy.
Serves 8
Preparation time: 15-20 minutesIngredients
100g pumpkin seeds
2 large carrots coarsely grated
200g spinach leaves, washed and thinly sliced
1 red onion, thinly sliced
½ red cabbage, very thinly sliced
1 green pepper, thinly slicedFor the dressing:
2 tbsp red wine vinegar
6 tbsp olive oil
½ tsp dried chilli flakes
1 tbsp runny honey
salt, freshly ground pepperMethod
Lightly toast the pumpkin seeds in a dry fry-pan. Put all the above ingredients in a bowl and lightly mix together.Whisk the dressing ingredients together and add to salad when ready to serve.
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