Green Apple Salad

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We eat lots of salad in my family. My younger brother used to refuse cooked vegetables (in his defence, he’s come a long way!) and the practice kind of stuck. Sometimes though, its nice to have a change. Friday night a few weeks ago I sort of dreamed up a new salad for fun (and for dinner). Its sort of inspired by some of the ingredient mixtures in Mollie Katzen‘s Moosewood Cookbook but also by what we had in the cupboard.

Ingredients:
2-3 cups shredded iceberg lettuce
2 handfuls of baby spinach leaves
1 green apple chopped up
handful of almonds roughly chopped
1/2 handful of pinenuts
1/2 handful of currents
1 head of broccoli (small florets removed and blanched or steamed)
1/2 lemon (squeezed over the apple so it didn’t go brown)

Optional*:
1/2 bunch of shallots sliced finely
handful of chopped parsley (even basil … maybe?!)
avocado
peas/beans

*(I didn’t add these things but I think they would make nice additions if you like them!)

Dressing:
2 tablespoons of low fat, plain yoghurt
2 tablespoons of white vinegar
Juice of one orange
1 tsp caster sugar

Method:
1. Prepare the salad ingredients as per directions. With the broccoli, we blanch this regularly for salad, it only needs a quick cook, so its just tender, not soft. Pop the hot vegetables in cold water to refresh and then pat dry on a clean tea towel.
2. Toss the ingredients together in a bowl.
3. Mix the dressing ingredients together in a container with tightly fitting lid. Shake to combine.
4. Dress salad to taste.
5. Enjoy!
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