Распечатать
E-mail
Add a photoПорций: 4
Ингредиенты
- 225 gm Cooked beetroot, sliced then cut into strips
- 2 x Red onions, peeled and diced
- 2 x Red peppers, halved, de-seeded and cut into strips Red salad leaves, ie radiccio or possibly red Chard
- 3 Tbsp. Cranberry jelly Juice and zest of 1 orange
- 1 Tbsp. Raspberry vinegar
- 4 Tbsp. Walnut oil, to taste (4 to 5)
- 75 gm Walnuts, halved
Инструкции
- 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 possibly in the microwave.
- 2 Heat the cranberry jelly gently and add in 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.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 4 servings | |
| Calories 236 | |
| Calories from Fat 169 | 72% |
| Total Fat 19.36g | 24% |
| Saturated Fat 1.77g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 13mg | 1% |
| Potassium 308mg | 9% |
| Total Carbs 14.63g | 4% |
| Dietary Fiber 2.8g | 9% |
| Sugars 9.26g | 6% |
| Protein 2.88g | 5% |
