A great salad.
Ingredients
- 200g Inverawe Roast Smoked Salmon
- 1 raw Beetroot
- 1 raw Carrot
- shredded white cabbage
- 10 green seedless grapes, halved
- 10 red seedless grapes, halved
Inverawe Dressing
- 4tbls Olive Oil
- 1 tbls fresh lemon juice
- half tsp Dijon Mustard
- pinch of sugar
- salt & freshly ground black pepper
Method
- Julienne the carrots and beetroot
- Toss with equal amounts of white cabbage and add the grapes
- Drizzle over 3 tbsp of Inverawe Dressing
To Serve
Serve on a bed of radicchio lettuce with the roasted salmon flaked over. 200g should be enough for two people for a main course.
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