Update my dinner status, I'm making this tonight.
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 225 g Cooked beetroot; sliced then
- ; into strips
- 2 Red onions; peeled and diced
- 2 Red peppers; halved,
- ; and cut into strips
- Red salad leaves; ie
- Chard
Preparation
MMMMM----------------------FOR THE DRESSING--------------------------- 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 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.
