Easy Christmas Salad
4 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 40 g Rocket (arugula)
- 50 g Spinach
- 10 Brussels sprouts (shredded)
- 1 Clementine (peeled and de-segmented)
- 10 g Flaked almonds
- 20 g Dried cranberries
- 2 Cooked beetroot
- 40 g Goat's cheese (crumbled)
- 3 tablespoons Olive oil
- 3 tablespoons Apple cider vinegar
- 1 tbsp Honey
- 1 pinch Fine sea salt
- 1 pinch Ground black pepper
- 2 Shallots (finely diced)
- 2 tablespoons Pomegranate molasses
Method
- Put 3 tbsp Olive oil, 3 tbsp Apple cider vinegar, 1 tbsp Honey, 2 tbsp Pomegranate molasses, 2 Shallots and 1 pinch Sea salt into a bowl and mix well.
- Put 40 g Rocket (arugula), 50 g Spinach and 10 Brussels sprouts into a large bowl.
- Put 2 Cooked beetroot and 1 Clementine into the bowl with the greens and pour over the dressing and mix well.
- Put in a serving bowl and top with 10 g Flaked almonds, 20 g Dried cranberries and 40 g Goat's cheese.