Ingredients

Dressing

  • 30 ml (2 T) lemon juice
  • 5 ml (1 t) Dijon Mustard
  • 90 ml (¼ C) olive oil
  • 1 clove garlic, finely crushed
  • 5 ml (1 t) sugar
  • salt and freshly ground pepper

Salad

  • 400 g (1 small) red cabbage, shredded
  • 2 apples, cored and finely sliced
  • salt and freshly ground black pepper
  • 1 x 385 g bottle Rhodes Diced Beetroot, drained
  • 100 g Feta cheese
  • 45 ml (3 T) flat leaf parsley, chopped
  • 65 ml (¼ C) walnuts, toasted

Method

  1. Whisk all the dressing ingredients together until well blended.
  2. Season the dressing with the salt and freshly ground black pepper to taste and set aside.
  3. In a large bowl toss the cabbage and the apple slices together.
  4. Pour enough of the dressing over the salad to lightly coat the cabbage and apple.
  5. Add the Rhodes Diced Beetroot and toss gently to mix.
  6. Crumble the feta cheese over the top of the salad.
  7. Sprinkle the parsley and nuts over the salad and serve.

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