Ruby Red Salad

Description:

Autumn 2019 Seminar Lunch Recipes

Ingredients

3 cups grated carrot

2 cups grated beetroot

1 cup chopped fresh parsley

½ cup coarsely chopped raw walnuts

2 Tbsp fresh chives

½ cup dried cranberries (soaked)

 Method

Toss all ingredients and add dressing

 Citrus Dressing

¼ cup fresh orange juice

2 Tbsp extra-virgin olive oil

1 tsp minced fresh ginger

1 tsp vegetable salt