Autumnal Salad
Author: Nadia Felsch
Recipe type: Main Meal or Side Dish
Cuisine: Healthy Eating
Prep time:
Total time:
yield: 2-4
- ½ cup raw walnuts
- 2 cups white cabbage, shredded
- 1 stalk celery, washed and finely sliced
- 2 red or green apples, washed, halved and thinly sliced
- 2 teaspoons fresh chives, chopped
- 2 stalks fresh dill, torn
- ½ cup sultanas
- ½ cup creamy dressing
- Salt and Pepper
- 1 egg
- 1 cup olive oil
- ½ small lemon, juiced
- ¼ teaspoon salt
- ¼ cup water
- Put small fry pan on medium-high heat
- Once hot, add walnuts and shake around for a few minutes until toasted
- Remove from heat, chop roughly, set aside
- Crack egg into a bowl or base container of an immersion blender
- Add oil and other ingredients slowly as you blend
- Blend for 20-30 seconds non-stop with immersion blender
- Makes 1 cup and can be stored in an airtight container in the fridge for one week
- Combine all salad ingredients in a large mixing bowl
- Add ½ cup creamy dressing and coat well
- Divide between plates and serve
Recipe by Nadia Felsch at https://nadiafelsch.com/2015/05/11/autumnal-salad/
3.4.3177