Another colorful and tasty salad comes from our beloved Chef Carolina Doriti, for our Wise Home Cooking Series!…
Ingredients for 4-6 portions
4 cups shredded red cabbage
2 cups shredded kale
½ cup whole white almonds, lightly toasted
2 blood oranges peeled and diced + extra to garnish
½ cup fresh cranberries, sliced (you may use dried whole cranberries instead)
2 spring onions thinly sliced
½ fennel bulb trimmed and thinly sliced
2 tablespoons chopped dill
2 tsp Crashed pink peppercorns
For the dressing
4 tbsp Cranberry balsamic vinegar dressing To Filema tis Lelas
8 tbsp Olive oil
Prepare the dressing by whisking the olive oil and balsamic vinegar dressing. Season with salt, mix and set aside.
Mix all the salad ingredients in a large bowl. Add in the dressing and toss well.
Serve on a platter and decorate with sliced blood oranges & crashed peppercorns.
Product we used: