Broccoli, Spinach and Apple Salad

A meal in a salad.
1 large head of broccoli
80 g baby spinach
1 apple large pink lady, washed and thinly sliced
4 radishes, trimmed and thinly sliced
2 Tbsp olive oil
1 tsp mustard
40 ml apple cider vinegar
1 Tbsp chopped chives
50 g chopped pecan nuts
Wash the broccoli and remove the florets. Take one of the stalks and discard the rest. Cut the remaining stalk into matchsticks.
Place the broccoli, apple, radish and spinach into a salad bowl and toss to combine.
Put the vinegar, oil, mustard and chives into a jar with a lid. Season to taste with salt and pepper. Secure the lid and shake well to combine.
Drizzle the dressing over the salad and sprinkle with the pecans.
Serve immediately. Serve with bread baps or a bowl of cooked new potatoes. Serves 4 to 6 people.

About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
This entry was posted in Dressings and Sauces, Main course, Salad and tagged , , , , , , , , . Bookmark the permalink.

4 Responses to Broccoli, Spinach and Apple Salad

  1. Hi Heather
    Tony is a blogging pal of mine. This recipe looks delicious! I don’t do much cooking myself but I will share a link to your blog with a vegan family I’m friends with.

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