Friday, July 29, 2011

Zesty Pink Summer Salad

Pink Salad

This is a really nice zesty salad that works great in summer months. It’s a really light salad, and if you’re a girly girl like myself, then you’ll appreciate the pinkness of the dish. This is a great accompaniment to fish or chicken.

  • 1 fennel bulb, core removed and sliced thinly
  • 1 carrot, grateful
  • 1 red onion, grated
  • 1 cooked beetroot, cubed
  • 1 orange, segmented


  • 1 tbsp oil
  • 1 tsp wholegrain mustard
  • 2 tbsp of white wine vinegar
  • Juice of a lemon
  • Salt and pepper


  1. To make the dressing, simply whisk all the ingredients together
  2. Combine all the salad ingredients together, mixing well.
  3. Stir in the dressing and combine so everything is evenly coated.
  4. The salad can be kept for a day or two in air tight container.

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