Summer salads
Oct 30, 2020
3 minutes
BY CARMEN NIEHAUS
PICTURES:
JACQUES STANDER
CARROT AND BEETROOT SALAD
Familiar ingredients with a quirky twist make for an exciting salad.
SERVES 4 PREPARATION: 15 MIN
DRESSING
60ml (¼c) olive oil
60ml (¼c) lemon juice and grated zest of 1 lemon
30ml (2T) sherry vinegar or red wine vinegar
15ml (1T) sugar pinch of salt
SALAD
100g baby beets, julienned or bought already cut
100g carrots, peeled and julienned or bought already cut
1 celery stalk, julienned
2 Pink Lady apples, sliced large handful each chopped herbs such as coriander, mint and parsley handful walnuts, chopped
TO FINISH
250ml (1c) double-cream plain yoghurt or creamed cottage cheese
5ml (1t) grated
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