I came across yet another good winter salad recipe this past week, "Raw Winter Salad with Mandarins & Almonds," in the Winter 2016 issue (#24) of Nourish Magazine.
Finely sliced raw brussel sprouts, fennel and broccoli are tossed with slivered almonds and mandarins (I used my Zyliss mandolin to slice the veggies, very easy). The dressing is made with 1/4 cup orange juice, 1/4 cup olive oil, orange zest, pinch of salt, honey and dijon mustard. It's a delicious salad, and will keep overnight in the fridge, so leftovers can be served for lunch the next day.
Nourish Magazine is available locally at The Fat Pigeon Cafe in Piopio and Red Kitchen in Te Awamutu, on a complimentary basis.
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