We're growing our own food!
Home icon RSS icon
  • Seasonal recipe No 25 – Henrietta’s winter salad

    Posted on December 18th, 2009 Trish No comments

    Henrietta 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 minutes

    Ingredientshenrietta's winter salad
    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 sliced

    For the dressing:
    2 tbsp red wine vinegar
    6 tbsp olive oil
    ½ tsp dried chilli flakes
    1 tbsp runny honey
    salt, freshly ground pepper

    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.

    Leave a reply