Orange, witlof and bocconcini salad

Ingredients:

  • 1-2 witlof
  • 2 oranges
  • 300 grams bocconcini
  • 200 grams assorted lettuce leaves
  • snow pea sprouts, for garnish and to taste

Dressing:

  • ½ cup red currant jelly
  • ¼ cup apple cider vinegar

Method:

  1. Separate witlof leaves
  2. Peel oranges, remove pith and cut into segments
  3. Slice bocconcini
  4. Arrange witlof around the base of a salad bowl, interspersed with assorted red and green lettuce leaves and snow pea sprouts
  5. Distribute orange segments and bocconcini slices throughout the lettuces
  6. Melt red currant jelly in a saucepan over a gentle heat, or in the microwave, whisk together with the vinegar and set aside to cool

Drizzle dressing over salad and serve. 




Facebook Pagelike Widget