Wholesome winter salad
Seasons Gourmet Wholesome Winter Salad
Prep time: 20 minutes
Cook time: N/A
Serves: 4-6
We served our potatoes in a Le Creuset Stoneware Heritage Square Dish 23cm, Caribbean Blue
- 1 small red onion
- ½ red cabbage
- 250g packet whole baby beetroot, drained and patted dry with paper towels
- 100g baby spinach leaves, roughly chopped
- ½ tub Seasons Gourmet Vegan Chunky Dips 3 Peppers, Cashew & Smoked Paprika
- ⅓ cup coconut yoghurt
- 2 tbsp vegan mayonnaise
- 1 lime, zested and juiced
- 5 radishes, thinly sliced
- ¼ cup Superb Herb Mint, chopped
- 2 tbsp FreshLife Sultanas
- 100g vegan feta, crumbled
- ¼ cup FreshLife slivered almonds, toasted
- 2 tbsp pomegranate arils
- Superb Herb Italian Parsley
Equipment
Kenwood Titanium Chef Patissier XL Mixer with Food processor attachment
We served our salad in a Le Creuset Stoneware Oval Serving Bowl
Method
- Using the Kenwood slicing blade, slice the red onion and cabbage. Pour into a large mixing bowl.
- Using the Kenwood coarse grating blade, grate the beetroot. Add to the mixing bowl along with the spinach leaves.
- In a separate small bowl mix the Seasons Gourmet dip with the yoghurt, mayonnaise, lime zest and juice.
- Mix the dressing into the salad ingredients lightly tossing through. Add the radish and mint, then lightly toss again. Arrange on a serving platter or bowl.
- Scatter over sultanas, feta, almonds, pomegranate arils and parsley.
Tip: If making for work lunch, prepare the dressing in a separate container and add to the salad when ready to eat.
