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Winter salad wreath recipe
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2 ratings
Brighten up your Christmas table with a centrepiece salad. A perfect dish to balance rich festive favourites, this winter salad pairs peppery rocket, seasonal chicory and sweet apple with a simple honey and mustard dressing. See method
Ingredients
- ½ lemon, juiced
- ½ small red or gala apple, cored and sliced
- 2 heads of chicory, leaves separated
- 30g rocket
- 20g young spinach leaves
- 4 figs
- 2 Tesco Finest sweet fiery cooked beetroot, roughly chopped
- 50g feta, crumbled
For the dressing
- 25ml olive oil
- 50ml white wine vinegar
- ½ tbsp runny honey
- 1 tbsp wholegrain mustard
Each serving contains
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Energy
420kj
101kcal
5%
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Fat
7g
10%
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Saturates
2g
11%
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Sugars
7g
8%
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Salt
0.5g
8%
of the reference intake
Carbohydrate 8.1g
Protein 2.6g
Fibre 3.1g
Method
- Drizzle the lemon juice over the apple slices to stop them from browning. Set aside.
- Arrange the chicory leaves on a serving plate in a circular pattern for the base of the ‘wreath’. Scatter the rocket and spinach leaves over the top of the chicory.
- Cut 2 of the figs into wedges and scatter over the leaves. Halve the remaining figs and slice. Place the slices side-by-side to create a border around the inside circle of the wreath.
- Scatter the apple, beetroot and feta evenly over the leaves.
- For the dressing, mix all the ingredients together in a small bowl. Season to taste. Serve in the centre of the wreath or alongside, ready for drizzling.
See more Salad recipes