Winter salad wreath recipe
Brighten up your Christmas table with a centrepiece salad. A perfect dish to balance rich festive favourites, this winter salad pairs peppery rocket, seasonal chicory and sweet apple with a simple honey and mustard dressing.
See method- Serves 6
- 20 mins to prepare
- 101 calories / serving
Ingredients
- ½ lemon, juiced
- ½ small red or gala apple, cored and sliced
- 2 heads of chicory, leaves separated
- 30g rocket
- 20g young spinach leaves
- 4 figs
- 2 Tesco Finest sweet fiery cooked beetroot, roughly chopped
- 50g feta, crumbled
For the dressing
- 25ml olive oil
- 50ml white wine vinegar
- ½ tbsp runny honey
- 1 tbsp wholegrain mustard
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Shop ingredientsEach serving contains
- Energy
- 420kJ 101.0kcal
- Fat
- 7g
- Saturates
- 2g
- Salt
- 0.5g
- Sugars
- 7g
of the Reference intake
Carbohydrate 8.1gProtein 2.6gFibre 3.1g
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- Drizzle the lemon juice over the apple slices to stop them from browning. Set aside.
- Arrange the chicory leaves on a serving plate in a circular pattern for the base of the ‘wreath’. Scatter the rocket and spinach leaves over the top of the chicory.
- Cut 2 of the figs into wedges and scatter over the leaves. Halve the remaining figs and slice. Place the slices side-by-side to create a border around the inside circle of the wreath.
- Scatter the apple, beetroot and feta evenly over the leaves.
- For the dressing, mix all the ingredients together in a small bowl. Season to taste. Serve in the centre of the wreath or alongside, ready for drizzling.
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