I had forgotten to take anything out of the freezer, and didn’t feel like cooking. My lettuces and green leaves are just beginning to be ready to harvest but I decided to make a salad with what I had in the fridge and cupboards. I fancied a healthy, fridge salad that made a whole meal. This was so nice. I will definitely be making it again. It was the taste and texture of the cranberries and walnuts that made it.
Ingredients
5oz red cabbage, shredded.
Large carrot julienned thinley.
I boiled beetroot julienned thinley
1/4 cup of dried cranberries
1/4 cup of walnuts chopped.
Handful of chopped parsley
Dressing
1/4 cup of olive oil.
1 tablespoon of lemon juice
1 tbsp apple cider vinegar
1/2 tbsp of dijon mustard
1/2 tbsp of honey
Salt and pepper.
Method
Mix the salad ingredients together, adding the cranberries and walnuts last.
Mix the dressing ingredients together. I mix it in a small jar so that I can store it separately if I have leftovers. The salad doesn’t go soggy that way.I pour the dressing on the salad on my plate.
I added some Wensleydale cheese with cranberries in it to make it into a balanced meal with protein. We had got it for 20p a pack as it was Christmas stock. I had frozen it as a whole pack but it was still fine. Greek cheese would also work, or goats cheese.
I stored the leftovers of mine in a glass box, and it kept well in the fridge for 3 days.
We are not that healthy as I wanted some carbs and so made a side dish was fat free air fried, scalloped potatoes. 😇
Here are some other salad blogs that you may like
Vegetable salad and how to turn it into Spicy Coleslaw.
I make a similar salad using either cold cooked beans or a tin of mixed. bean salad to add protein. Any dried fruit and nuts,depending on what I have available make it different every time.
I have used chickpeas but not beans. Good idea. I can see us making more of these kinds of salads in the future. It is n8ce that it is different every time, and a good way to use up baking ingredients.