We often have shared meals after our events. Everyone contributes to these meals and we have some amazing food. Sue’s Greek Winter Salad was a favourite and she went home with an empty bowl. Sue has very kindly shared her recipe with us.
Greek Winter Salad
The quantities are not crucial to this recipe add more, reduce, or omit at will.
- White Cabbage
- Red Cabbage
- Walnuts and or pistacchios
- Whole Orange
- Fresh or Dried Strawberries
- Dried Cranberries
- Mixed Seeds
- 2tbsgood quality Balsamic vinegar
- 2tbs good quality Olive oil
- Seasoning to taste
Shread the cabbage as if for coleslaw, half the orange and scoop out the flesh. Add to the cabbage along with any remaining juice. Roughly chop the walnuts and add along with pistachios if using. Add the raisins, strawberries, cranberries and mixed seeds. Next add the rocket and endive to add to colour balance. Mix well. I find it easier to mix with clean hands at this stage. Finally drizzle over the balsamic vinegar and olive oil and mix well. Taste and adjust seasoning as reqired.
I find this salad keeps well for a couple of days if kept in a sealed container in the fridge.